in a food processor, combine the oat flour, almond flour, cocoa powder, runny almond butter, maple syrup, and vanilla extract.

blend until a thick dough forms. if the dough is too dry, add more dairy-free milk, 1 tablespoon at a time, until you reach the desired consistency. if the dough is too thin, add more almond flour or oat flour, 1 tablespoon at a time, until it thickens up.

lay the dough on a sheet of parchment paper and place another sheet of parchment paper on top of the dough. roll out the dough into a large rectangle to prevent sticking to the counter or rolling pin.

in the same food processor (no need to wash it from the dough), combine the medjool dates, peanut butter, vanilla extract, and a pinch of sea salt. blend until a smooth mixture forms.

spread the prepared date mixture evenly onto the rolled-out dough. carefully roll up the dough into a log. place the log in the freezer for 45 minutes until firm.

once firm, remove the roll from the freezer and slice into individual rolls. serve and enjoy your no-bake vegan chocolate rolls! store in the freezer but thaw before eating!