Prep the dates: If your dates feel dry, soak them in warm water for 10 minutes, then drain well. This makes them soft and sticky so the mixture binds easily.

Pulse the dry base: In a food processor, add raw almonds and rolled oats. Pulse until they form a coarse meal with a sandy texture. You want a mix of fine and tiny bits for good bite.

Add the chocolate: Sprinkle in unsweetened cocoa powder and a pinch of fine sea salt. Pulse a few times to distribute evenly.

Sweeten and bind: Add pitted dates, almond butter, and vanilla. Process until the mixture starts to clump and holds together when pressed. If it’s dry, add 1–2 teaspoons of water. If it’s too sticky, pulse in a tablespoon more oats.

Optional mix-ins: Fold in chia seeds, flaxseed, or mini chocolate chips by pulsing briefly—just enough to combine without turning them to dust.

Shape the bites: Scoop about 1 tablespoon of dough per bite (roughly 18–22 bites for this batch to land near 100 calories each). Roll between your palms into smooth balls.

Coat, if you like: Roll the balls in cocoa powder, finely chopped almonds, or coconut for extra texture and a clean, non-sticky finish.

Chill to set: Place on a parchment-lined plate and chill for at least 20–30 minutes. They’ll firm up and taste even better.

Portion smart: For 100-calorie bites, aim for about 18–22 balls total. If you have a kitchen scale, shoot for 18–22 grams per bite.