Place the Medjool dates, coconut oil and molasses to in a food processor and blend until fairly smooth. If the dates are dry, add 1 Tbsp of water.
Add remaining ingredients and pulse until mixed, stopping to scrape down the sides when required.
Form the mixture into Gooey Gingerbread Protein Balls with very wet hand because the dough is super sticky. Balls should be roughly 2 cm diameter, and place in the freezer to set and to store.