Process the pecans and oats until they are the consistency of flour.

Remove the mix, and add the dates along with one tablespoon of water.

Process the dates until they are broken up and resemble a paste.

Add back the pecan/oat mix, along with the rest of the ingredients.

Process until well combined.

Using wet hands, roll the dough into about 18 balls.

Place them onto a wax paper-lined plate, and place the plate in the freezer.

While the bon-bons are hardening, mix together the ingredients for the chocolate coating (try to use room temperature ingredients as this will facilitate the coating process).

Once the bon-bons are cold and firm, place a toothpick in the top of each.

Dip and coat the bon-bons in the chocolate mix, rolling them around until completely covered.

Once coated, place them back onto the plate and back into the freezer (once all have been coated) to set.

Remove toothpicks and enjoy!