If the dates are hard, soak them in hot water for a minute or two, then drain well, patting the moisture out with a clean tea towel
Put the dates, salt and nut / seed butter in a bowl then using a stick blender, puree them together to form the thick caramel paste
Line a baking sheet with parchment paper
Freeze the mixture in the bowl for 20 minutes then form little balls out of it. The easiest way is to keep halving the mixture. I made 36 balls of a 'Malteser' size
Put them back in the freezer for 20 minutes on the lined sheet to harden up again
Melt the chocolate together with the oil. See my recipe for tempering chocolate if you like or just blast it in the microwave in 15 - 30 second stints until melted
Use a cocktail stick to pick up and coat the balls in the chocolate. Set back in the freezer for 20 minutes to set. You can use extra chocolate and double dip them if you want a thicker shell
Keep in a lidded container in the fridge until they're gone
