First, add pitted dates, cocoa powder, vanilla and melted coconut oil to a high speed blender or food processor.
Blend until mixture resembles a paste.
Using a small cookie scoop, scoop balls of dough onto a parchment lined baking sheet. Roll dough between palms to create little spheres.
Place pan in freezer for 10 minutes.
Meanwhile, add chocolate and coconut oil to a microwave safe dish. Microwave in 30 seconds increments until melted, stopping to stir between each increment.
Remove pan from freezer. Using tongs, dip each ball of dough into melted chocolate until completely covered. Place coated truffle back onto the baking sheet.
Continue for remaining dough. Sprinkle each with sea salt if desired.
If desired, roll some balls of dough into cocoa powder instead of melted chocolate.
Return pan to the freezer for at least 10 minutes or until chocolate coating has hardened.