Prep the dates: Pit the dates and check for any stray bits of stem. If they feel dry, soak them in warm water for 5–10 minutes, then drain well.

Pulse the dry base: In a food processor, add oats and nuts. Pulse 8–10 times until you have a coarse meal. You want texture, not flour.

Add the flavor: Add cocoa powder and a pinch of salt. Pulse a few times to combine evenly.

Blend in the dates: Add the dates and process until the mixture looks crumbly but starts clumping. If it’s too dry, move to the next step.

Bind it together: Add nut butter and vanilla. Process until the mixture holds when pressed between your fingers. If needed, add 1–2 teaspoons of water to help it come together, but avoid making it sticky.

Mix in extras: If you’re adding seeds or mini chocolate chips, pulse briefly to distribute without overprocessing.

Roll the balls: Scoop about 1 tablespoon per ball and roll between your palms. Aim for 18–20 bite-sized pieces. If you like, roll them in cocoa powder, coconut, or crushed nuts.

Chill to set: Place the balls on a plate or tray and refrigerate for at least 20–30 minutes. This helps them firm up and hold their shape.

Store: Transfer to an airtight container. Keep in the fridge for daily snacking or freeze for longer storage.