Preheat the oven to 350 F.
Put parchment paper on baking sheet, then arrange pecans in single layer. Add dollops of the coconut oil onto the baking sheet. Let roast for 8-20mins. After they cool down, crush them to small pieces.
Place dates in a bowl or jar, pour boiling water over the dates and let them soak for 15mins. Then blitz the dates in a food processor adding in the salt and vanilla. Save the water from the dates to make nut milk, etc. Place the date mixture in a bowl, add pecans and nut butter. If adding powdered herbs, do so now. Stir until mixed thoroughly. Form into balls and place in the fridge.
Now its time to melt the chocolate. In a double boiler, add in 140g of chocolate to melt, once it is completely melted, add in the remaining 60g of chocolate and stir until it is melted.
Take the balls out of the fridge, coat them with chocolate and place them on the baking sheet. Sprinkle with sea salt, if desired. Place in the fridge.
It is best to store them in the fridge. Enjoy!