In a food processor, combine the pecans, soaked pitted dates, coconut sugar (or monk fruit), sea salt, vanilla extract, and optional cinnamon. Blend until it forms a sticky dough.

Take small portions of the dough and roll them into bite-sized balls, approximately 1 inch in diameter. Flatten each one slightly on a lined cookie sheet.

Freeze the bites for about 15 minutes to help firm them up.

Melt the chocolate chips until smooth, then dip each frozen bite into the melted chocolate until fully coated. Return them to the cookie sheet.

Freeze for another 20-30 minutes, then store in an airtight container in the freezer.