Place the pecans into a hi-speed blender or food processor and blend until they turn into a flour. Then add the dates and blend until the mix is nice and sticky.
Scoop the mixture out into a bowl, and use a teaspoon to measure and roll into small bowls. Place the balls onto a plate lined with parchment paper. Once you have rolled all the batter, stick into the freezer while you melt the chocolate.
Melt the dark chocolate using a double boiler. If you don’t have one, just use a mixing bowl (NOT plastic) set over a pot of lightly steaming water. The steam will slowly melt the chocolate above. Stir frequently.
Once melted, take the balls out of the freezer and use a spoon to drizzle chocolate over every inch of the truffles
Place them back in the freezer to set. After an hour or so, put in an airtight container and store in either the fridge or the freezer, depending on the consistency you prefer for the truffles.