Soak dates in hot water for 10 minutes. Drain water.

Chop nuts in a food processor, then add almond meal and pulse a few times. Add salt, vanilla, coconut oil, maple syrup and dates and pulse until sticky dough forms.

Remove dough and place in a bowl. Add extra sweetener if necessary.

Roll sought with your hands into small balls. (Can use a cookie scoop or 1 tbsp measuring spoon to get balls with the same size).

Bring almond milk to a boil over medium to high heat. Remove form heat. Chop dark chocolate and place in a bowl. Pour hot milk and stir well, until ganache gets smooth.

Let ganache cool to room temperature. Swirl each ball in ganache, then set over a bakining sheet lined with Silpat or parchment paper.

Refrigerate for at least 45 minutes before consuming, for a more candy-like experience.

I prefer to keep them in air tight container in the fridge.