Place the pitted dates in your food processor and pulse until they break down into a sticky, slightly chunky paste, about 30 seconds. If your dates are dry, soak them in warm water for 10 minutes beforehand, then drain well.
Add the cocoa powder, rolled oats, nut butter, honey, and vanilla extract to the food processor. Blend everything together on high speed until the mixture becomes thick, fudgy, and holds together when pressed—about 1-2 minutes. Use a spatula to scrape down the sides as needed.
Check the mixture: it should be sticky, glossy, and easy to form into balls. If it feels too dry or crumbly, add a teaspoon of water or more nut butter and pulse briefly. If it’s too sticky, sprinkle in a few more oats and blend again.
Scoop about a tablespoon of the mixture and roll it between your palms to form a smooth, round ball. Place each ball on a parchment-lined tray. Repeat until all the mixture is used up, aiming for uniform size.
Once all the fudge balls are rolled, place the tray in the refrigerator and chill for at least 30 minutes. This helps them set and makes them easier to handle.
Optional: roll the chilled fudge balls in chopped nuts, shredded coconut, or sea salt for extra flavor and texture. Gently press the toppings onto the surface so they stick.
Serve the fudge balls straight from the fridge for a firm, chewy bite, or let them sit at room temperature for 10 minutes to soften slightly. Keep any leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.
