In a food processor, combine the drained chickpeas, almond or peanut butter, unsweetened applesauce, vanilla protein powder, sweetener, and vanilla extract. Pulse until creamy and smooth, about 1-2 minutes.

Taste the mixture and adjust sweetness if needed with more maple syrup or stevia, then blend again briefly.

Scoop out tablespoon-sized portions and roll into balls, placing them on a parchment-lined baking sheet.

In a small saucepan over low heat, melt together cocoa powder and coconut oil until smooth, about 2-3 minutes.

Remove from heat and drizzle over the protein balls. Place the sheet in the refrigerator for at least 30 minutes to firm up.