Pour the oats, hemp seeds and sunflower seeds onto a baking tray and bake in the oven for between 8 - 10 minutes. Keep an eye on them as they can burn very quickly. You want them just slightly toasted to bring out the flavour.
Remove from oven and let cool.
Add peanut butter, dates, maple syrup and salt to a food processor and process until well combined.
Pour in the toasted oats and seeds and pulse until combined but leave some texture.
The mixture will look crumbly but if you press it together it should form a ball. If you find it is too dry to do this add a drop of water, pulse then try again.
Remove the blade and form the mixture into firm balls. You can make them whatever size you like. Mine were kind of walnut sized.
Get a baking tray and line with parchment paper or a silpat.
Melt your chocolate chips. You can do this on a very low temperature setting in the microwave or by placing them in a bowl over a pan of simmering water.
Dip each of your amazeballs into the melted chocolate. You can either just have them half covered in chocolate or have them fully covered. The choice is yours!
Place them on the lined baking tray and refrigerate until the chocolate is set.
Best stored in the fridge but can also be frozen. Just remove from the freezer about 15 minutes before you want to eat them.