Prepare the Oat Base: Place the rolled oats into the bowl of a food processor. Pulse 4-5 times to break them down slightly, creating a varied texture. Transfer the processed oats to a large mixing bowl.

Add Dry Components: Stir the ground flaxseed and chia seeds into the oats until evenly distributed.

Warm the Binders: In a small saucepan over low heat, gently warm the unsalted almond butter, maple syrup, date purée, vanilla extract, and ground cinnamon. Stir continuously for 1-2 minutes until the mixture is smooth, fragrant, and easily pourable. Do not allow it to bubble.

Combine Mixtures: Pour the warm binder mixture over the dry ingredients. Use a silicone spatula to fold everything together until no dry spots remain and the "dough" is cohesive.

Fold in Finishes: Allow the mixture to cool for a minute, then add the dark chocolate morsels and coconut flakes. Fold them in gently until just incorporated.

Chill and Rest: Cover the bowl and place it in the refrigerator for at least 10-15 minutes. This step firms up the mixture, making it less sticky.

Portion and Shape: Use a small cookie scoop to portion out the chilled dough. Roll each portion firmly between your palms to form a compact, round ball. Place the finished bites on a parchment-lined baking sheet.