Combine dates and pecans in a shallow bowl with the water and tea bags. Let steep 15 minutes.
Strain, reserving tea liquid.
Remove date pits and any skin that is begging to be removed. I don't fuss about the skin. If it's easy I pull it away. If not, I leave it.
Add dates, pecans and salt to bowl of food processor and pulse, scraping down sides, until things are pretty well chopped up.
Add 1 to 3 Tablespoons of the reserved tea as needed to bring the mixture to a paste-like consistency. It doesn't have to be super smooth. Bits and pieces of date and pecan are fine.
Line baking sheet with parchment paper. Scoop small balls of the pecan mixture onto the paper. I use a melon baller but you can use a spoon or even just form balls with your hands.
Chill in the fridge for 15 minutes while you melt the chocolate.
When chocolate is cooled a little, remove balls from fridge. Use two spoons to coat the balls evenly with chocolate and replace onto the parchment lined baking sheet.
Freeze until chocolate is set. About 10 minutes. Chill in fridge until ready to serve.
These date balls can sit at room temperature without getting too melty. But some finger licking may be required ;-)
Calorie information is approximate for 1 ball but will vary according to exact ingredients used and serving size.