Starting with a food processor or high-speed blender, toss in gluten-free rolled oats.
Pulse oats for a few seconds, to create a bit of a "flour." But ensure not to pulverize completely or too finely, as we want to retain some texture!
Pit the medjool dates and add them to your processor or blender.
Add sunflower butter to the processor/blender. This is a nut-free recipe as written using sunflower butter, however feel free to substitute almond or peanut butter instead if that's what you have available. Just note that if using peanut or almond butter, it would of course, no longer be a nut-free recipe.
Add 1 TBSP of chia seeds to the blender.
Add 1/2 tsp vanilla extract.
Process or blend all ingredients in your processor or high-speed blender. You may have to scrape down the sides of the blender to ensure that everything is fully incorporated. Process/blend until a sticky dough is achieved.
The dough should be thick, sticky, and have lots of texture! Form into balls, using 1-2 TBSP of the mixture, and place on a wax-paper lined plate or tray.
Place bites in fridge for 30-40 minutes until they firm up.
Enjoy! Store in fridge for up to a week (if they last that long)!