Melt Dark Chocolate (1 ounce) in microwave in 30 second intervals until smooth consistency is reached. Set aside.
Add Dry Roasted, Unsalted Peanuts (3/4 cup), Gluten-Free Oats (1 cup), and Medjool Dates (2 cup) to bowl of food processor, blend 1 minute on high.
Add in melted dark chocolate, Peanut Butter (3/4 cup), Organic Chia Seeds (2 tablespoon), Vanilla Extract (2 teaspoon) and Sea Salt (1 teaspoon). Blend another 45-60 seconds. The texture will look crumbly but should be able to be packed together.
Roll into 1-inch balls, place on cookie sheet lined with wax paper and put in refrigerator for 20-30 minutes.
Meanwhile, meltSemi-Sweet Chocolate Chips (2 1/4 cup), Unsweetened Vanilla Almond Milk (3 tablespoon) and Organic Coconut Oil (1/2 tablespoon) on stovetop using double boiler. Stir continuously to ensure chocolate does not burn.
Once chocolate has melted, use a toothpick to dip each ball into the chocolate, tap on the side of the pan to remove extra chocolate, then place back on wax paper, garnish with White Chocolate (2 ounce) and French Burnt Peanuts (1/4 cup).
Refrigerate until chocolate becomes firm, then serve. Store in refrigerator for up to one week or in freezer for 1 month. Enjoy!