Ingredients

• 5 pitted Medjool dates
• 3/4 cup natural peanut butter
• 1/4 cup coconut flour
• 1 cup crisp rice cereal
• 2 cups dark chocolate chips
• 2 tsp coconut oil
• Flaked sea salt to taste (optional)

Preparation

In the bowl of a food processor add the dates, peanut butter, and coconut flour. Blend until everything is well combined. Transfer the mixture into a large bowl. Fold in the crispy rice cereal. Roll the mixture into 1 inch balls. Arrange them on a parchment-lined baking sheet. Place them in the freezer for 20 to 30 minutes to firm up.
Meanwhile, over low heat, melt the chocolate and coconut oil in a double boiler, stirring often. Once the chocolate is completely melted, using a fork, dip the balls, one at a time, and coat them evenly with the chocolate. Allow any excess chocolate to drip off and set them back on the parchment-lined baking sheet. If using, sprinkle the top of each ball with a little bit of flaky sea salt. Refrigerate until the chocolate has completely set, about 20 minutes.
Serve immediately or store in the refrigerator for up to 1 week.