Melt one ounce 85% dark chocolate in microwave in 30 second intervals until smooth consistency is reached. Set aside
Add peanuts, gluten-free oats, and pitted Medjool dates to bowl of food processor, blend 60 seconds on high. Add in melted 85% dark chocolate, peanut butter, chia seeds, vanilla extract and salt. Blend another 45-60 seconds. The texture will look crumbly but should be able to be packed together.
Roll into 1” balls, place on cookie sheet lined with wax paper and put in refrigerator for 20-30 minutes.
Meanwhile, chop white chocolate and French Burnt peanuts into small pieces for garnishing. Then melt semi sweet chocolate chips, almond milk and coconut oil on stovetop using double boiler, stir continuously to ensure chocolate does not burn.
Once chocolate has melted, use a toothpick to dip each ball into the chocolate, tap on the side of the pan to remove extra chocolate, then place back on wax paper, garnish with chopped white chocolate and French Burnt peanuts.
Refrigerate until chocolate becomes firm, then serve. Store in refrigerator for up to one week or in freezer for 1 month. Enjoy!