A really easy recipe from 'Gluten-Free & Vegan for the Whole Family' by Jennifer Katzinger (Sasquatch Books, 2015). The recipe is also refined sugar-free (I used dark choc chips that weren't sugar-free though as I didn't have 85% dark chocolate on hand). You could do many variations on this recipe - raisins or other dried fruit instead of chocolate, add coconut, use hazelnuts, oats, add cinnamon.
Makes about 20
2 c almonds (I used 1 c almonds and 1 c oats)
1 c dates (or about 10 medjool dates)
2 tsp vanilla extract
1/2 tsp salt
3 Tbs coconut oil
1/4 c water
1/2 c 85% dark chocolate, chopped

Preheat the oven to 180C. Line a baking tray with baking paper.
Blitz the almonds and dates in a food processor until crumbly. Add vanilla, salt and oil and blitz until combined. Add the water and blitz for another 30 seconds. Tip the mixture into a bowl and mix in chocolate. 
Roll into walnut-sized balls and flatten out onto the baking sheet. If the mixture is to crumbly or soft you can chill it in the fridge for half an hour. Alternatively you can shape the dough into a sausage shape with flat ends about 5-6 cm in diameter, wrap in cling film and chill until firm. Then slice the sausage into 5mm discs and place on the tray.
Bake for 12-15 min until browned round the edges. Cool on the tray for 10 minutes then transfer to a wire rack to cool completely. Store in an airtight container.