Pit the dates if they still have the pits in them, then place the halves into a glass measuring cup/bowl and cover with water. Microwave for 2 minutes, then drain and add to a food processor.

Add the almond flour, peanut butter, and chia seeds to the food processor and pulse everything together until you achieve a cookie dough texture, and no large chunks of dates remain.

Line a baking sheet with parchment paper. Using a tablespoon, roll into balls using about 1 tablespoon of the mixture per ball. Place on the baking sheet while you melt the chocolate.

Melt the chocolate chips and coconut oil together in a small-medium bowl in the mircrowave for about 1 minute.

Working with one at a time, roll each bite in the melted chocolate using a fork to fully cover it, tap the fork on the side of the bowl to remove any excess chocolate and then carefully place it back on the baking sheet. Once all of the bites are covered in chocolate, you can use the fork to drizzle any leftover chocolate over the truffles if desired. Place the bites in the fridge to chill for about 30 minutes, until the chocolate hardens. Keep them stored, covered, in the fridge for up to a week.