In a food processor, add soaked/drained dates, cocoa powder, coconut oil, maple syrup, and espresso powder. Process until creamy. Add almond flour and sea salt. Pulse until well combined.

Use a 1.5-2 tbsp cookie dough scoop to portion dough onto a lined baking sheet or large plate. Cover with plastic wrap and place in freezer for at least 1 hour to firm up.

While the truffles are in the freezer, toast the coconut. In a small skillet over medium-low heat, add the coconut and constantly stir to evenly toast. Once golden brown, transfer to a small bowl. Add the chopped almonds and stir to combine. 

Add chocolate chips to a large microwave-safe bowl and microwave in 30-second intervals until 90% of the chocolate has melted. Whisk in the unmelted chocolate until smooth - this will help to prevent burning the chocolate! Set aside.

Take the truffle dough out of the freezer. Place a large wire cooling rack on top of a large baking sheet - this is where you'll place the truffles once coated in chocolate. Use a large fork or slotted spoon to carefully dunk each truffle into the melted chocolate. Let any excess chocolate drip off then carefully slide on to wire cooling rack. Sprinkle with coconut/almond mixture while still wet. Repeat with remaining truffle dough.

Once all the truffles are coated in chocolate and coconut/almond mixture, transfer to the freezer to set for an additional 15 minutes. Store in an airtight container in the freezer for up to 1 month.