prepare muffin cups: line a muffin tin with parchment paper cups.

prepare the base: in a food processor, combine pitted medjool dates, almond butter, hemp seeds, freeze-dried blueberries, rolled oats, vanilla extract, and dairy-free milk.

process the mixture until it forms a sticky and well-combined dough. if the mixture is too dry, add more dairy-free milk, one tablespoon at a time, until you achieve a sticky consistency.

shape the bites: scoop out about 2 tablespoon-sized portions of the mixture and roll them into balls. place each ball into the prepared muffin cups.

freeze: put the muffin tin in the freezer and allow the bites to set for at least one hour.

prepare the chocolate coating: in a microwave-safe bowl or using a double boiler, melt the unsweetened chocolate chips and coconut oil together until smooth. stir well to combine.

coat the bites: take the frozen bites out of the muffin tin. using a fork or toothpick, dip each frozen bite into the melted chocolate, ensuring it is fully coated. allow any excess chocolate to drip off.

set: place the coated bites back into the muffin cups. once all the bites are coated, return the muffin tin to the freezer for an additional 10-15 minutes to allow the chocolate coating to set.

store: once the chocolate coating is fully set, transfer the bites to an airtight container and store them in the refrigerator.