Chop unsweetened chocolate and heat in microwave in intervals of 30 seconds until melted.
Add raw almonds, whole oats, pitted dates, melted unsweetened chocolate, and vanilla extract to the bowl of a food processor. Blend on high for 1-2 minutes, pausing to scrap down sides occasionally. The dough will still look somewhat crumbly, but you should be able to pack it into a small ball and it hold together.
Line a cookie sheet with parchment paper or a silicone baking mat.
Roll dough into small balls and place on prepared cookie sheet. I was able to get about 22 small balls. Place the pan in the refrigerator while you melt the semi-sweet chocolate chips.
To melt the chocolate, either add it to a microwave save bowl and heat in 30 second intervals, stirring after each, or add to double boiler on stovetop. Watch chocolate to ensure it does not burn.
To dip the balls in chocolate, use a fork or a spoon, ensure the chocolate completely coats each ball, then tap to remove excess before returning to baking sheet. Once all truffles have been dipped, use any remaining chocolate to drizzle over the tops, then sprinkle with chia seeds.
Return to refrigerator for 30 minutes or until truffles have set. You can also put then in the freezer for 10 minutes if short on time.
Store in an airtight container in the refrigerator for up to a week. They taste most like a truffle if you allow them to come to room temperature before eating, but I love them straight out of the refrigerator.