Vegan Magic Bar Truffles

1 If you bought already crushed graham crackers, skip this step. If you have regular graham crackers, add a few to a food processor and pulse until they are crumbs. Or place them in a bag and smash them. Make sure you have enough for a 1/2 cup and maybe a bit more for topping if you want. 
2 If you used the food processor, pour the graham cracker crumbs into a bowl and set aside. Then add the pitted dates to the food processor. Pulse a few times to start breaking down. Then add the water. 
3 Now, process, scraping down the sides as needed until the dates are smooth and look like caramel. This will take a few minutes. 
4 Then, add the peanut butter and salt. Continue to process for a few more minutes until the dates and peanut butter are completely smooth. 
5 Next, add the graham cracker crumbs, the coconut and the walnuts. Pulse a few times to incorporate everything. 
6 Now, place parchment paper on a sheet pan, and roll about 1-2 tablespoons of the mixture into a ball with your hands. They will be a bit sticky, so I like to wet my hands to help them not stick. 
7 Continue to roll all of the mixture into small balls and place them on the parchment lined baking sheet. You should get about 20 or so truffles. Place them in the fridge to chill for about an hour or the freezer for about a half an hour. 
8 When ready, melt the dark chocolate either using a double boiler, or heating in the microwave for 30 second intervals. Stirring after each interval, until melted. 
9 Then, stir the coconut oil into the chocolate and let it melt in. 
10 Next, take a truffle, that should be nice and firm now, put it in the bowl of chocolate and coat completely. Repeat with all of the truffles. I like to use a spoon to get them out. Place them back on the parchment paper.
11 Before they harden, sprinkle with more coconut, graham cracker crumbs or walnuts. Place back in the fridge for at least an hour. Store in the fridge!