In a large food processor add almond flour, dates, coconut oil, almond butter, vanilla, and sea salt. Run the food processor for about 1 minute -- you want the dates to break down and for all the ingredients to form a dough that's sticky enough to form into a ball when pressed together. Pulse a few extra times if you need to.
Add mini chips into the food processor and pulse just a few times so that chips mix into the dough without breaking down.
Unplug the food processor, remove dough onto a piece of wax paper. A heaping tablespoon at a time, roll dough in your hands to form 12 balls. Place on a parchment lined small baking sheet. Chill in the freezer for 10 minutes.
While the cookie dough bites chill, melt dark chocolate and 1 tablespoon coconut oil using a double boiler (ideally), or on very low heat in a saucepan or melt in in microwave. Pro tip: If you make lots of recipes with melted chocolate, a double boiler is great because it melts the chocolate slowly so that it is smooth and doesn't over cook/ seize up.
Remove chocolate from heat.
Using a fork, toothpick or fingers, quickly dip chilled cookie dough bite in the melted chocolate and place back on the parchment lined baking sheet. Drizzle extra chocolate over the tops if you like. Place back in the freezer or in the refrigerator for about 10 -15 minutes for chocolate to set.
Store truffles in an air tight container in the refrigerator for up to 2 weeks or freezer for a month.