Line a baking tray with parchment paper and set it aside.

Place 1 cup Medjool dates in a mixing bowl and mash them thoroughly with clean hands.

Add 2 tbsp unsweetened cocoa powder and 2 tbsp coconut flour or oat flour to the dates.

Add 2 tbsp nut butter and 2 tbsp maple syrup to the bowl.

Knead the mixture with clean hands until it forms a cohesive, fudgy dough.

Add 3 tbsp rice pops to the dough and fold them in gently.

Divide the dough into 12 equal portions and roll each portion into a ball.

Arrange the 12 brownie balls on the prepared baking tray and refrigerate them while making the glaze.

Place 50 g dark chocolate in a microwave-safe bowl and microwave in short intervals until melted.

Stir the melted dark chocolate until smooth and let it cool slightly.

Coat each chilled brownie ball in the melted chocolate and return it to the lined tray.

Sprinkle the coated balls with the remaining 3 tbsp rice pops before the chocolate sets.

Refrigerate the brownie balls until the chocolate coating is firm, about 10 minutes.