Instructions

• Place the pitted dates in the bowl of a large food processor fitted with the "S" blade. Secure the lid and process until the dates break down into a sticky mass (a big sticky ball may form).
• Add ½ cup creamy peanut butter (room temperature, drippy), 2 tablespoons ground flax seeds, and ¼ teaspoon fine sea salt to the food processor. Process until a uniform, crumbly dough forms, scraping down the sides as needed.
• Add 1 cup crispy rice cereal and pulse briefly—just until the cereal is slightly broken down but still adds texture. The mixture should be crumbly but hold together when pinched.
• Use a tablespoon to scoop portions of dough and roll between your hands to form 20 balls. Place the balls on a parchment-lined baking sheet and freeze until firm, about 15–30 minutes.
• Meanwhile set up a double boiler: place a heat-safe bowl over a small saucepan with about 1 inch of water. Bring the water to a simmer, add ¾ cup chocolate chips to the bowl, and stir until the chocolate is fully melted and smooth. Turn off the heat.
• Remove the peanut butter balls from the freezer. Using a fork or dipping tool, coat each ball in the melted chocolate, letting excess drip off, then return each coated ball to the parchment-lined sheet. Sprinkle coarse sea salt on top of each ball, if using.
• Chill the chocolate-coated balls in the fridge or freezer until the chocolate is set, about 10–30 minutes. Serve at room temperature for the softest texture.
• Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.