In a food processor, pulse the almonds, pecans, cocoa powder, cinnamon, espresso powder, and salt until very fine. Add pitted dates and vanilla and pulse a few times, then process until mixture comes together. This may take a minute or two depending on the strength of your food processor. Roll into 12 balls.

Slightly flatten each ball and fill with a tiny spoonful of almond butter, then squeeze together and roll back into balls.

Place chopped chocolate into a microwave safe bowl. Microwave in 30 second increments, stirring in between until just melted. Mine took just under a minute and a half. Stir in the coconut oil. Drizzle bites with chocolate and freeze for 30 minutes. After freezing, store them in the refrigerator for up to 2 weeks!