1. Add the dates to a saucepan with 1 tbsp of water and cook down until dates are soft and combined.
2. Add all dry ingredients to a large bowl. 
3. Add the cooked Medjool dates and coconut oil to the dry ingredients and mix well - you may need more or less coconut oil depending on consistancy (you want the mixture to stick together)
4. Use 2 tsp to measure and roll each scoop into a smooth ball.
5. Roll each ball in the remaining coconut to coat and sprinkle with some flaxseeds.
6. Serve and store in the refrigerator.

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