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Prepare the 2 containers of dates by cutting them in half lengthwise and removing the pits (if pitted). Soak them in hot water for about 10 minutes to soften. Drain well. Save about a cup of the water in case you need it later for thinning out the 'batter.'
In the bowl of a food processor, pulse ⅓ cup pumpkin seeds, ¼ cup chia seeds, and soaked dates until blended.
Add 1 tsp vanilla extract, ¼ cup cocoa powder, ⅓ cup almond flour, and a pinch of salt. Blend until the mixture forms a sticky, dough-like consistency. If it's too dry, you can add a small splash of water. If it's a little too wet, you can add a little more almond flour, about a tablespoon at a time.
Transfer the mixture to the fridge for about 10 minutes, so the mixture solidifies a bit.
In the meantime, clean up your space, grab a cookie scoop or spoon, and prepare any toppings you'd like to use.
When you're ready to form the truffles, line a sheet pan with parchment paper or wax paper.
Scoop out small portions of the mixture and roll them into bite-sized balls, and roll them in your desired topping mixture.
Place the truffles on the lined tray and refrigerate for at least 30 minutes to firm up.
Once set, store them in an airtight container in the fridge for up to a week.