In the bowl of a food processor, combine dates and coconut oil. Blend on high for 3-5 minutes until dates are smooth and form a paste like ball. The coconut oil with melt during this process.
Scoop the date mixture into small, truffle like balls. I used a melon baller.
Using a small spoon, drip about a 1/2 tsp of peanut butter on top.
Freeze the balls for about 30 minutes until the peanut butter is hardened.
Before pulling the dates from the freezer, melt the dark chocolate chips in a microwave-safe bowl in 30 second intervals.
Drip about 1 teaspoons worth of chocolate over each ball. It will drip down, but won’t cover the entire thing.
Refrigerate until chocolate is set and hardened. Keep refrigerated until 30 minutes before serving. They are more gooey at room temperature, but also delicious cold.