Interesting! Could it be frozen in little chunks & mixed into ice cream? What a neat idea.
Honestly I haven’t gotten around to trying it in ball-form, I just devour with a spoon! I have a Ninja food processor, and the containers I have are just the right size for a can’s worth of garbanzos with the other ingredients, so that’s the most I’ll make at one time. I was cooking and freezing big batches of dry garbanzos bought in bulk, and just taking out what would fit in the food processor when I needed it, but for the summer I’m going to stick with canned beans.
Here’s one we return to: 1c mashed ripe banana, 1/2c almond butter (or your sub of choice; we’ve tried PB and sunflower butter successfully), 2-4 T. Cocoa powder. Mix, spread in loaf pan , bake 20-30 minutes at ~350F. It makes a baked brownie-like dessert. Also works with pumpkin or sweet potato, though those are improved with a few tablespoons of maple syrup.
We also like Chocolate-Covered Katie’s black bean brownies! 
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Ok, I need to make this!