GRIND: Measure the flax seeds into a spice grinder (or mini food processor with a solid grind button / function). Grind the seeds until they form an evenly textured powder that is barely starting to clump together.

CHOP: In a 14 cup food processor, add the pitted dates and pulse until very roughly chopped. If your dates are a little older or drier, add up to 1 tablespoon / 15 milliliters of very hot water before chopping to help soften them up.

PROCESS: Add the ground flaxseed and all other ingredients to the food processor bowl. Process until evenly combined and the mixture is starting to clump together. If you take a small amount of the mixture from the bowl and press it together in your hands, it should hold together nicely. If not, add very hot water 1 teaspoon / 5 milliliters at a time, and process again until it holds together. Use the least amount of water possible or it will end up very sticky!

ROLL: Divide the mixture into 16 pieces and roll them between your hands into 1 1/2 inch / 3.8 centimeter balls. If you like, roll them in any one of the extra garnishes to finish. Best stored at room temperature for a more fudgey texture, but will also keep in an airtight container in the fridge.