Pit your Medjool dates if they still have pits, then roughly chop them into smaller pieces to help them blend more easily in the food processor. While preparing the dates, sift your cacao powder into a small bowl to remove any lumps—this ensures a smooth texture in your final mixture. Measure out your oat flour and set aside with the cinnamon, keeping these dry ingredients together for easy addition.

Add the chopped dates to your food processor along with the sifted cacao powder, almond butter, coconut oil, oat flour, cinnamon, and vanilla extract. Pulse the mixture initially to break down the dates, then blend continuously for 2-3 minutes until you achieve a smooth, fudgy paste that holds together when squeezed. I find that stopping to scrape down the sides halfway through helps ensure everything is evenly combined. The mixture should look like thick chocolate dough and should feel slightly sticky but moldable.

Scoop the date mixture from the food processor using a small cookie scoop or your hands, rolling each portion into a smooth ball about the size of a walnut. Aim for 9-10 balls depending on your preferred size. Press a few cacao nibs into the top of each ball and sprinkle lightly with flaky salt to balance the richness of the chocolate and dates—I like the way the salt brings out the natural sweetness and adds a textural contrast. Serve immediately or store in an airtight container in the refrigerator for up to a week.