Melt chocolate in a double boiler.

Rehydrate dates in hot water for 15 minutes. Squeeze out excess water, pulse in a food processor until pureed.

Stir chocolate and date puree together. Transfer mixture to a shallow dish and chill until mixture can be rolled into a truffle, about 10 to 15 minutes.

Scoop a walnut size ball and roll it lightly between your palms. Then roll in cocoa powder, coconut or shaved chocolate.

Store truffles, covered, in the refrigerator, for up to 5 days. Remove and warm to room temperature before serving.