Preheat oven to 325° and line a sheet tray with parchment paper.
Place about 1 1/2 cups water in a small-medium bowl and warm up until hot. Place the dates in the water and let soak 5-10 minutes to become soft. Remove them from the water and place them in a food processor or blender and add the sunbutter. Blend until combined. It may not be super smooth.
Add in the chocolate chips and vanilla and blend until a dough forms. The heat of the food processor will melt the chocolate and it will combine evenly. Keep blending if the chips aren't melted.
Remove the blade and divide the dough into 12 equal size balls. Press down to about 1/2 inch thick and top with additional chocolate chips.
Bake 9-10 minutes. Do not bake any longer as these are very easy to overbake.
Store in an air tight container at room temperature for up to 3 days and then in the fridge after that.