In a food processor, combine the soaked pitted dates, pecans, coconut sugar, sea salt, vanilla extract, and cinnamon if using. Blend until a sticky dough forms, about 2-3 minutes.

Take small portions of the mixture and roll them into uniform balls about the size of a tablespoon, then flatten slightly. Arrange on a lined cookie sheet and freeze for 15 minutes.

Melt chocolate chips in a double boiler over low heat, stirring continuously for 3-5 minutes until smooth. Optionally, add refined coconut oil for easier dipping.

Dip each chilled bite into the melted chocolate, allowing excess to drip off before placing back on the lined sheet.

Before the chocolate sets, press a whole pecan on top of each bite, then return to the freezer for 30 minutes to harden.