In a food processor, blitz the walnuts until lightly ground and then the dates until lightly chopped. Add the peanut butter, sugar, walnuts, and dates to the bowl of a stand mixer and mix on low to combine.
Shape the dough into tablespoon-sized balls and place on parchment paper–lined cookie sheets in the fridge.
Meanwhile, warm some chocolate in a double boiler on the stove until just melted. Dip the balls in chocolate and place on a waxed paper–lined cookie sheet and place in fridge to harden. Refrigerate until set.
Note on Serving Size: I usually triple this and it yields about 65 to 70 balls.
Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.