Line a cooking sheet or rimmed baking sheet with parchment paper. In a food processor, add the pitted dates and rolled oats. Pulse until the dates are broken up into small pieces. Add the peanut butter, cinnamon, vanilla extract, and a pinch of salt. Pulse until the mixture resembles a crumbly dough. Adjust the consistency with the real maple syrup and process until it comes together into a sticky mixture.

Using your hands, roll the mixture into bite-sized balls. Place them on a parchment-lined tray.

Melt the chocolate and coconut oil.

Drizzle the bites with the melted chocolate mixture.

Place the tray of oat bites in the refrigerator for about 10 minutes so that the chocolate hardens. You can store these in a container for up to 3 months. .

Place the dark chocolate chips and coconut oil in a microwave-safe bowl.

Microwave the bowl in short 15 to 20-second bursts on medium power (50%). Stir the chocolate gently with a dry spoon after each burst to ensure even melting.

Continue microwaving and stirring until the chocolate chips are almost completely melted. The residual heat in the bowl will help melt any remaining solid bits. Be careful not to overheat the chocolate.

Once the chocolate is smooth and entirely melted, allow it to cool slightly for a minute or two. You want it to be fluid but not piping hot.

Store any excess chocolate in the same bowl. Cool first and then wrap and store in a dry place.