1. If your Medjool dates are not very soft, soak them in warm water for about 5-10 minutes, then drain thoroughly. Place the rolled oats into a food processor and pulse until they resemble a coarse flour.

2. Add the pitted dates, unsweetened applesauce, almond butter, maple syrup, ground cinnamon, vanilla extract, and a pinch of salt to the food processor with the oats.

3. Blend all the ingredients together. Continue processing, scraping down the sides as needed, until the mixture comes together into a sticky, uniform dough. It should be firm enough to roll into balls but still pliable. If it’s too dry, add a tiny bit more applesauce or almond butter; if too wet, add a tablespoon of oats.

4. Scoop out about 1 tablespoon of the mixture at a time and roll it between your palms to form small, round balls. Place the finished energy bites on a plate or baking sheet lined with parchment paper.

5. Once all the bites are rolled, place the plate or baking sheet into the refrigerator for at least 30 minutes. This chilling time helps the bites firm up and makes them less sticky and easier to handle.

6. While the bites are chilling, if you’re making the “icing” drizzle, gently melt the coconut butter. You can do this in a small microwave-safe bowl in 15-second intervals or in a small saucepan over very low heat. Once melted, stir in the maple syrup and vanilla extract. Add almond milk one teaspoon at a time until you reach a smooth, pourable consistency.

7. Once the energy bites are chilled, remove them from the refrigerator. Drizzle the coconut butter “icing” over the bites using a spoon or by transferring the icing to a small Ziploc bag, snipping off a tiny corner, and piping it over them. Serve immediately or store for later.