In a food processor, pulse 1/4 cup of the pistachios leaving big chunks. This is for the topping.
Pour into a bowl and set aside.
Next pulse the dates until a ball forms.
Add the remaining pistachios, walnuts, vanilla, coconut oil, cinnamon, cacao, and collagen.
Pulse until everything is blended well and you can form balls.
Line a baking sheet with parchment paper.
Form 15 balls.
Freeze for 30 minutes.
Melt chocolate chips in the microwave in 30 second intervals.
Dip each ball in chocolate and immediately top with the crushed pistachios and sprinkle sea salt on top!