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Put the dates in the bowl of a food processor and process until smooth, about 3 minutes.
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Add the almond butter, honey, vanilla, and instant coffee until combined.
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Transfer to a medium-sized bowl.
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Add the flax seed, oats and chocolate covered coffee beans.
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Stir until everything is incorporated.
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You may have to get down and dirty with your hands here.
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Form the mixture into balls about 1 to 1 1/2 inches in diameter.
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Store in the refrigerator for about a week or in the freezer for longer.
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Notes: 1.
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You can use peanut butter or sunflower seed butter instead of almond butter.
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However, if the nut butter you choose is pretty sweet, you may want to decrease the amount of honey or vanilla used.
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2.
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I pulsed my chocolate covered coffee beans in the food processor a few times to break them down a little bit.
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3.
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If you dont want to use chocolate covered coffee beans increase the instant coffee granules to 1 teaspoon and use 1/2 cup dark chocolate chips.
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These would still be good without the instant coffee or coffee beans as well.
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I would recommend keeping the chocolate though!
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4.
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Make these gluten-free by using gluten-free oats.
