Add the dates to the food processor. Process until the mixture is roughly smooth and creamy. Dates have a tendency to ball up as they process, so pulse and stop to break up the ball as needed to achieve a smooth date caramel. Add in the peanut butter, vanilla, and sea salt, and process for another 30 seconds or until smooth and incorporated. Add the cacao nibs and pulse to distribute throughout the caramel.
Chill the caramel in the freezer, food processor bowl and all, for 30 minutes to set. Meanwhile, line a small baking tray with parchment paper.
Scoop out heaping tablespoons of the caramel, roll into a ball, and drop on the cookie sheet. Use your thumb to gently indent the top of the caramel and then scrunch the sides in a bit, forming a small well. Repeat. Transfer the tray to the freezer for 15 minutes to set.
Meanwhile, make the peanut butter magic layer by whisking together the peanut butter, coconut oil, and pure maple syrup in a double boiler or bain marie until smooth and glossy. Spoon teaspoons into and over the indentation in each mound of caramel. Return to freezer for 5 minutes to set the peanut butter magic shell.
Meanwhile, prepare the chocolate coating by making the homemade chocolate or whisking together the chopped dark chocolate and coconut oil in a double boiler or bain marie until smooth and glossy.
Spoon a generous tablespoon of chocolate over the top of each truffle, allowing it to run down and coat the sides. Alternatively, you can dip the truffles, but I find this to be too messy to be worth the trouble. Return the pan to the freezer for 15 minutes to set.
These are best stored in the freezer and kept frozen until ready to enjoy as the chocolate melts quickly at room temperature.