First, make sure that your dates are soft. You may soak them in warm water (and then drain) for 10-15 minutes before putting into the food processor or blender. OR you can chop them up into very small pieces so they easily blend. These are my favorite brand of Medjool dates (not pitted, so I remove them) but I find that these always stay plump and fresh.

Line a large baking sheet or baking dish with parchment paper or a silicone baking mat. Set aside.

Put all of the ingredients into a food processor or blender (my favorite are here and here!), in the order listed, and blend until combined to a "dough" is formed. Scrape down the sides of the blender/food processor as needed.

Scoop the dough (about 1 Tablespoon each), roll into a smooth ball with your hands, and place onto prepared baking sheet. Repeat with remaining dough. Place the truffles in the freezer while you melt the chocolate.

Melt the chocolate in the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Don't let the chocolate fool you, if there are small chunks, keep stirring to see if it smoothes out before putting back in the microwave. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.

Remove the truffles from the freezer. Dip each ball completely into the chocolate using a dipping tool or a fork. When lifting it out of the chocolate, remember to tap gently on the side of the bowl to allow the excess chocolate to drip off. Place each back on the baking sheet — if adding toppings, sprinkle on after each truffle. Refrigerate until the chocolate has set, about 20-30 minutes.