Roast the rolled oats and whole nuts (if not pre-roasted) at 177°C (350°F) (180C) for 8-10 minutes or until lightly golden, stirring once halfway. This is optional, and can be skipped if you’d prefer to speed it up or if you’d like a raw recipe (I prefer the roasted flavour more).

In a large bowl, add the ground flaxseeds and 45 g (45 mL) water. Let sit.

On a plate, mash the dates with a fork until smooth* (alternatively, you could use a food processor).

Add the mashed dates, maple syrup and vanilla extract to the bowl with the flaxseed. Mix to combine.

Then add the remaining ingredients and gently toss until evenly coated. Roll into bite-sized balls and refrigerate for 30 minutes. Enjoy as a on-the-go snack or with a cup of tea at home!