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Combine pitted Medjool dates and almond butter in a food processor. Pulse for 2-3 minutes or until combined and they have formed a thick, mostly smooth paste. Note - this is a very thick mixture. If your food processor is struggling, add a very tiny splash of water and pause regularly to scrape down the sides and break apart the ball of mixture if needed.
Next, roll into 24 balls (each scoop should be about 1 heaped tablespoon). Chill the balls in the freezer for 10 minutes before coating in melted dark chocolate. Place each truffle onto a flat tray or plate lined with parchment paper. If using, sprinkle with optional sea salt flakes. Leave to set in the freezer for 20 minutes before serving.
Store truffles in an airtight container in the freezer for up to 2 weeks. Allow truffles to thaw for 10 minutes at room temperature before eating.