Place dates and Ashwagandha Powder in a food processor and process until it forms a paste. Roll tablespoonfuls into small balls and refrigerate for 10 minutes.

Melt the chocolate and coconut oil together and stir until smooth and glossy. Coat the truffles with chocolate, place on the prepared plate or baking sheet, and sprinkle with sea salt. Refrigerate until the chocolate hardens.

Makes about 14 depending on size.