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In a food processor, pulse the rice cakes, banana, dates, tahini, vanilla, + salt. Aim for a well-combined texture that still retains an epic crunch factor.
Melt your chocolate using the bain-marie method, then stir through the cacao nibs for that extra texture.
Roll the mixture into balls, dip into the melted chocolate, + lay on parchment paper.
Place in the freezer for 15 minutes to set the shell.