Prepare the dry ingredients: Place the rolled oats, desiccated coconut, raw almonds, pumpkin seeds, cocoa powder, chia seeds, and sea salt into the bowl of a food processor. Pulse 8-10 times until the almonds and oats are broken down into a coarse, sandy crumb. You should see small flecks of almond and seed, but no large chunks.

Add the wet ingredients: Add the pitted Medjool dates, maple syrup, melted coconut oil, and vanilla extract to the food processor. The dates should feel sticky and soft to the touch.

Process the mixture: Blitz the mixture continuously for about 30-40 seconds. It will start to clump together and form a cohesive, slightly tacky dough. The colour will turn a deep, uniform brown, and you will smell the rich cocoa and sweet dates. If the mixture feels too dry and crumbly, add one teaspoon of water at a time and pulse again until it holds together when pinched.

Check the texture: Pinch a small amount of the mixture between your fingers. It should hold firmly without cracking. If it falls apart, it needs a little more moisture. The dough should feel slightly oily from the coconut oil and dates, but not greasy.

Roll the bliss balls: Scoop out roughly a tablespoon of the mixture and roll it firmly between your palms to form a smooth, round ball. The mixture should feel compact and slightly warm from the friction of your hands. Repeat until all the mixture is used up.

Coat in coconut: Place the extra desiccated coconut in a shallow bowl. Roll each bliss ball in the coconut until it is fully coated. This gives a lovely textured finish and adds a gentle sweetness to the outside.

Chill to set: Place the rolled bliss balls on a plate or tray lined with baking paper. Refrigerate for at least 30 minutes. The balls will firm up significantly during this time, becoming less sticky and much easier to handle. They should feel cool and firm to the touch.