Place the almonds in the bowl of a food processor and crush for 20 seconds. Add the dates, cocoa powder, almond butter, coconut oil and chia seeds along with 2 tablespoons of water. Process until blended, around 20 seconds longer.
Roll into 2 dozen balls and place on a baking sheet lined with parchment. Place in the freezer for 1 hour, then transfer to an airtight container and store in the refrigerator. Serve cold.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/going-to-seed/