Soak dates ahead of time in a bowl filled with warm water for 20 minutes.
After dates are soaked, drain them and discard the water.
Add dates to a food processor along with the sea salt, sunflower seed butter, and cassava flour and blend really well until all ingredients form a smooth mixture. You may need to use a spoon to scrape the sides of the food processor.
Spoon the mixture into a bowl and freeze for 20 minutes so it hardens enough to form the mixture into balls. **If you can form the mixture into balls without the dough being too sticky then you can skip this step.
Then add a stick to the center of each ball and place on a baking tray lined with parchment paper.
Freeze balls until hardened. This could take 1 hour or longer. This way when you dip the balls into the chocolate the dough will not melt.
15 minutes prior to removing the lollipops from the freezer, prepare to melt the chocolate in a double boiler (on low to medium heat to melt) or microwave (at 30-second intervals). Add coconut oil teaspoon by teaspoon to thin out the thickness of the chocolate and make it more spreadable.
Once you take the lollipops out of the freezer, dip them into the melted chocolate until the entire ball is covered. You can use a spoon to help you do this. Feel free to add toppings like shredded coconut or even gluten-free sprinkles.
Then let them lay on the parchment-lined baking tray. Once all lollipops are covered in chocolate put them back in the freezer and freeze until set.
Once set store them in a plastic bag or sealed container and keep frozen until ready to serve. Store in the freezer for up to 6 months. These taste amazing frozen and at room temperature.