Grind the almonds in a food processor or with an immersion blender. Place in a bowl.

Pit the dates. Blend them in a food processor or with an immersion blender. After that combine with the ground almonds.

Add the coconut oil and mix very well until a homogeneous mixture is obtained.

Shape the mixture into small balls (about 15 grams each). Approximately 16-17 balls are obtained. Arrange them on a plate.

Melt the chocolate in a bain-marie.

Dip each ball into the chocolate and arrange on a silicone plate or a foil-lined plate.

Optionally, sprinkle the balls with grated coconut.

Refrigerate for at least an hour.

Remove the balls from the plate and arrange them on a serving tray, paper packaging or a box.