Pulse the graham crackers in the bowl of a food processor until they are a consistent sandy texture. Add the dates and continue pulsing until the dates are completely blended with the cracker crumbs. The mixture will look like sticky sand. Add the peanut butter and blend until the mixture is an even color and texture.

Portion the dough by the teaspoon and roll into 18 balls. Arrange the truffles on a parchment lined cookie sheet.

For best results melt the chocolate using a double boiler on medium low heat. This will melt the chocolate and keep it liquid while you coat each truffle. Working one truffle at a time, use a fork and spoon to roll the truffle centers through the liquid chocolate. Lift with a fork and place the coated truffle on the lined cookie sheet.

Once all the truffles are coated, chill them in the refrigerator until the chocolate has hardened. Store, refrigerated, in a sealed container until ready to serve. Finished truffles should keep for up to a week.