Remove the skins from the chickpeas. This is optional but I recommend not skipping this step. It makes for a smoother texture.
Add the chickpeas to a food processor and blend until smooth.
Melt 50 grams of dark chocolate with 2 tsp of coconut oil. You can use a microwave or a double boiler method.
Add the melted chocolate, protein powder, peanut butter, vanilla and maple syrup to the food processor. Blend until smooth.
Using an ice cream scoop or a cookie batter scoop, scoop out equal portions of the dough.
Using your hands, roll the dough into balls and place them on a plate lined with parchment paper.
Melt 70 grams of dark chocolate with 2 tsps of coconut oil and drizzle over the protein balls.
Once they're all coated, place them in the fridge for an hour.
Once they've fully chilled, top each protein ball with flaky salt before serving.