Ahead of time – pit and soak the pitted dates in warm/hot water for 1 hour at room temp)
Once dates are ready, drain the water and add them to a food processor blending them until they form a soft mixture that will look like a nougat color. (2-3 minutes)
Then in intervals add the pumpkin seeds, coconut, and sea salt into the food processor and blend until all ingredients are broken down and blended well. This will require you to open it up a few times and scrape the sides. You want a smooth texture, nothing too chunky.
Scoop mixture into a container and freeze for an hour. If the mixture is still too sticky to form into balls, then freeze for longer.
Melt the chocolate in a double boiler on medium heat or microwave. To thin the chocolate and make it easier to pour you can use up to 1 tbsp of coconut oil.
Line a cupcake pan with foil cupcake liners. Spoon the melted chocolate into the lined cups, filling each about ¼-inch full. Place in the freezer to set, about 10-15 minutes.
Take a heaping teaspoonful of the nougat mixture and roll it into a ball. Flatten ball slightly and place it inside the chocolate cup. Repeat with the remaining nougat mixture until all are filled.
Pour the remaining melted chocolate on top of the nougat mixture in the cups, being sure to cover it completely. This is where you may need to add coconut oil to your chocolate mixture to thin it out a bit before pouring it on top.
Tap the pan on the countertop to even out and smooth the chocolate. Place in the freezer until set. Store these Samoas Cups in the freezer or refrigerator in a sealed container until ready to eat.