Place dates in bowl. Pour boiling water over them and let stand until cool (40 min). Transfer to processor. Add vanilla and salt and puree until smooth. Add coconut flour and cocoa and process until it forms a doughlike paste. Refrigerate until cold (2 to 3 hours).
Line baking sheet with foil and roll mixture into 2 inch balls. Will make 40 balls.
Microwave half the chocolate until melted. Dip balls into chocolate letting excess drip off. Sprinkle with coconut to coat. Transfer to baking sheet. Melt other half of chocolate and repeat the chocolate and coconut steps. Refriegerate for 1 hour or until set.
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