Pulse the dates, almond butter, pinch of salt and plant-based milk in your blender for about 1 minute to chop up the dates.

Add in the water by the tablespoon and continue blending until the mixture smoothens, making sure to scrape down the sides of the blender as needed. It should take about 2 minutes.

Once the texture reaches a thick, smooth paste transfer it to a large mixing bowl.

Pour in the crispy rice cereal and mix well until evenly incorporated.

Line a baking sheet with parchment paper. Using a two tablespoon cookie scoop, scoop the batter onto the parchment lined tray. If you don't have a cookie scoop, you can wet your hands and roll the bites by hand.

Once all of the batter is scooped out, freeze the bites for 40 minutes.

Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth.

Dip each bite into the melted chocolate and place it back on the sheet pan. Top with flakey sea salt and freeze for an additional 20 minutes to harden.

Keep stored in freezer for up to 3 months.