Core and roughly chop the Medjool dates. Puree together with the other ingredients except the chocolate in a food processor until creamy.
Take teaspoon-sized portions of the mixture and shape into balls.
Line a baking sheet with baking paper.
Chop the chocolate and melt it in a double boiler. Use a fork to roll the balls one after the other in the liquid chocolate and place on the baking paper to cool.
Let the chocolate harden completely. Store the balls in an airtight container in the refrigerator. They last for at least 4 weeks.