If your dates are not soft, soak them for 15-20 minutes, then drain. The date water can be used in the recipe when it calls for water.

Using a food processor, pulse the oats into a powder.

Then add the dates, peanut butter, and vanilla extract and pulse until it becomes crumbly and the dates and peanut butter are blended in.

Start with 4 tablespoons of water and blend until the dough comes together. If the dough doesn’t come together, add another tablespoon of water and blend again.

Once the dough has come together, pulse in the chocolate chips. Alternatively, transfer to a bowl and fold in the chocolate chips with a stirring spatula.

Take a spoonful of the dough, squish it to compact it, and then roll it into balls using your hands.

Refrigerate until they have firmed up and are no longer sticky, which takes about 45 minutes to 1 hour. Or freeze for 20-30 minutes.