In a food processor, combine the pecans, soaked pitted dates, coconut sugar, sea salt, vanilla extract, and cinnamon. Process until a sticky dough forms.

Roll the mixture into small balls, about 1-inch in diameter, and place onto a lined cookie sheet, flattening each ball to create a thicker disc.

Freeze the cookie sheet with the shaped bites for about 15 minutes to firm up.

Melt chocolate chips in a heatproof bowl over simmering water, stirring gently until smooth.

Dip each bite into the melted chocolate, ensuring they are thoroughly coated and place back onto the lined cookie sheet.

Top each bite with a whole pecan before the chocolate sets, then return them to the freezer for an additional 10-15 minutes.

Transfer the firm chocolate bites to an airtight container, storing in the fridge for up to a week or in the freezer for up to two months.