Add the dates to a food processor fit with the steel blade and process until finely chopped. Add the remaining dry ingredients and process until incorporated.
Add the almond butter and process until combined. Slowly add the honey into the top of the food processor, while the machine is on, and mix until a thick dough forms.
Scoop the dough from the bowl and roll into 1-inch balls with your hand. Cool in the refrigerator for about half an hour.
While the truffles are cooling, whip up your chocolate coating by adding all the ingredients into a bowl and mixing until a chocolate syrup forms.
Remove the chocolate balls from the fridge and dunk / roll them in the melted chocolate sauce. Place them on a wire rack to set, and sprinkle with with salt, then transfer them to a parchment lined plate and refrigerate until the chocolate has set, anther half hour or so.
Store these truffles in the fridge until you’re ready to eat them.