Line a large baking sheet or large plate with parchment paper and set aside.

Place the cashews in a small bowl. Pour about 1/2 cup boiling water over the cashews, enough to cover them, and allow the cashews to soften for about 30 minutes. Once soft, drain off the liquid and set aside.

In the bowl of a food processor fitted with the blade attachment, add the almond flour, oats, cocoa powder, ground flaxseed, hemp seeds, collagen peptides, and salt. Pulse in 30-second increments, scraping down the sides intermittently, until the mixture is totally combined and there are hardly any flecks of oats. Add the mixture to a medium mixing bowl and set aside.

Add the soaked and drained cashews, dates, maple syrup, almond milk, coconut oil, and vanilla. Pulse in 15-second increments, scraping the sides and under the blade, until a thick paste forms. Begin to add the dry ingredients back into the food processor, pulsing with each addition, until a thick, fudgy dough forms. Use a spatula to fold tir in the candy bits until well combined.

Transfer to a medium bowl, cover with plastic wrap, and chill in the refrigerator for 30 minutes.

Once chilled, use a 1-tablespoon cookie scoop to portion the dough into 25 balls, rolling them until smooth and placing them on the prepared baking sheet. Transfer to the fridge and allow to set for 5 minutes while you prepare the coating.

In a medium, microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each interval, until melted.

Remove the balls from the fridge. Carefully dip the bottom third of each ball into the chocolate to form a chocolate “foot.” Place each on the prepared baking sheet. Once each ball has been coated, use the remaining chocolate to drizzle over the tops. Working quickly, sprinkle the tops with the candy bits, gently pressing the pieces into each ball.

Transfer to the freezer for 30 minutes to allow the chocolate to set. Store in airtight containers in the freezer for up to 1 month, or in the fridge for up to 1 week.