Place the pitted dates in the bowl of a large food processor fitted with an “S” blade. Secure the lid and process until broken down. (Mine usually forms a big, sticky ball.)

Add in the peanut butter (you want it drippy in consistency, so use one at room temperature, rather than from the fridge), the ground flax seeds, and salt. Process again until a crumbly, uniform dough is created. I usually watch the mixture turn into a big ball first, and then it breaks down into crumbles if you continue processing for a minute or so. Scrape down the sides if necessary.

Add in the crispy rice cereal and process briefly again, just until the cereal is broken down slightly. The mixture will look crumbly, but you should be able to pinch the dough with your fingers and roll it into a ball easily with the cereal inside.

Arrange a heat-safe bowl over a small saucepan filled with an inch of water to create a double boiler. Bring the water to a boil, and place the chocolate chips in the bowl to melt. Stir until the chocolate is smooth, then turn off the heat.

Remove the peanut butter balls from the freezer and coat each one with melted chocolate. Return each coated ball to the parchment-lined pan, and sprinkle with coarse sea salt on top if you like a sweet and salty treat.

Place the pan of chocolate-coated peanut butter balls in the fridge or freezer until the chocolate has hardened. Then they are ready to serve. They will have the softest texture when served at room temperature. Store any leftovers in an airtight container in the fridge for up to 2 weeks.