Place the dates in a food processor and process until they become a paste. Stop and scrape down the sides occasionally during this process. Next add in the almond butter, salt and vanilla. Continue to process until combined. Add in the pecans and pulse about 5-6 times to incorporate the nuts.

Using a small cookie scoop (mine measures 2 tsp volume) or a spoon, scoop out about 2 tsp worth of date mixture. With wet hands, roll the mixture into a ball and place on a cookie sheet lined with waxed paper. Continue with the rest of the date mixture. Freeze the pan of balls for 10 minutes to firm them up.

Meanwhile, prepare the dipping chocolate. In a double boiler, melt the chocolate and coconut oil, stirring occasionally. Once the date balls are ready, put them into the chocolate, one at a time and turn to coat. Remove with a fork, tapping the fork on the side of the chocolate bowl to let the excess chocolate drip off. Place the chocolate covered ball back on the waxed paper. Once all of the balls have been chocolate coated, place the cookie sheet back in the freezer (or fridge) to allow the chocolate to harden; about 10 minutes more. I store mine in a sealed container in the fridge.