3 ouncessemisweet or bittersweet chocolate, roughly chopped
Garnish: Flaky salt, such as Maldon, or unsweetened shredded coconut
Using a food processor with a metal blade, pulse the Medjool dates, hazelnuts, basil nuts, cocoa powder, cacao nibs, coconut butter, water, and salt until a thick ball forms. This should only take about 30 seconds.
Line a baking sheet with parchment paper. Roll roughly 1 tablespoon of the mixture into a ball and place on the baking sheet. Repeat until you have used up all of the mixture. This should make about 12 truffles.
Using a microwave safe bowl, place the chocolate in the microwave. Microwave in increments on high for 30 seconds at a time, stirring in between to check if chocolate has melted. If not quite melted, continue to heat the chocolate in 30-second intervals. Stir after every interval.
One at a time, place a truffle in the chocolate. Using a slotted spoon or fork, rotate the truffle around so that it is completely covered. Carefully use the slotted spoon or two forks to lift each truffle out of the chocolate. Allow excess chocolate to drip back into the bowl.
Place the chocolate-dipped truffle on the lined baking sheet. Add a pinch of flaked salt to the top of each truffle, or sprinkle with shredded coconut. Let the truffles cool until firm.
Store in the refrigerator. If you pack them in glass storage containers, add a layer of parchment between layers of truffles.