These will be a great addition for healthy snacking for your family. Easy pop-and-go bites! It is an easily adaptable recipe that can be adjusted to your tastes. You can add roasted & salted sunflower & pumpkin seeds with a maple glaze or just plain. The maple glazed ones I used were by a wonderful gluten-free seed company called Top Seedz or change it up and add some crushed nuts instead, maybe walnuts or almonds. If you aren’t a fan of tahini, substitute with some creamy almond butter. Keep in mind, flax meal is ground flax seeds. You can make your own or buy it. I used Bob’s Red Mill Ground Flax seed.

If you want to serve these as a beautiful dessert for your healthy guests, dip them in the melted chocolate. Be fancy and add some crushed rose petals. Instead, you can roll these in finely shredded coconut flakes or even crushed seeds. A little baker’s tip is to pulse the shredded coconut in the blender for 1 minute to create fine bits.

Start by soaking the dates in hot water, then set them aside.

In a high-speed blender, add the oats and pulse for 1-2 minutes until broken down. Add the flax meal and seeds, continue to pulse for an additional minute. Add the mixture to a saucepan and heat on low heat until fragrant, about 5 minutes. This will give them a deep nutty flavor.

Add the drained dates to a clean blender with maple syrup. Pulse until they are broken down. You may add 1 tablespoon of water from the drained dates if you need a little more liquid.

Note: Medjool dates have a sweet, caramel taste and chewy texture. They are great for healthy snacking. I eat them with almond butter as a quick snack. They are a natural sweetener.

In a medium-sized bowl, combine the dates with the toasted flour mixture. Swirl in the tahini until the dough is moistened. You should be able to easily roll the balls. If they are too sticky add 1 or more tablespoons of flax meal. In they are too wet, add 1 more tablespoon or a tiny drizzle of maple syrup.

Prepare the Chocolate Glaze.

Baker’s tip: adding coconut oil to the chocolate creates a gloss.

Add the chocolate chips to a paper bowl and add 1 teaspoon of the coconut oil. Place in the microwave for 1 minute and stir. Heat another 30 seconds and stir to redistribute the heat and melt the remaining chips. Do not over cook. Using a tiny spoon place bite into the chocolate to fully coat. Allow it to drip over the bowl and place onto a parchment-lined paper plate. Otherwise they will stick! Add the rose petals. Place in the freezer for 10 minutes to harden.

These are so good! Keep in the refrigerator up to 5 days. Serve chilled!