Nutrition per serving may change if servings are adjusted.
¾ cup chopped Medjool dates
½ cup rolled oats
¼ cup natural peanut butter
½ cup dark chocolate chips, melted
2 rectangles whole-grain graham crackers, cut into 2-inch-long triangles
1 teaspoon naturally dyed rainbow sprinkles
Place dates in a small bowl. Cover with hot water; soak for 5 to 10 minutes. Drain.
Combine softened dates, oats and peanut butter in a food processor; process until very finely chopped. With damp hands, roll into 8 balls (about 1 tablespoon each) and place in a pie pan. Freeze for 30 minutes.
Remove from the freezer and cut a 1-inch long slit into the top of each ball (this is where the graham cracker "cone" will go).
Line a large baking sheet with parchment paper. Making sure to reserve some chocolate for dipping, spoon melted chocolate into 8 irregular circles on the paper (about 2 inches in diameter). Dip the bottom half (opposite of slit) of each ball in the remaining chocolate and place on top of the chocolate circles. Slide a graham cracker triangle into each slit with the point of the triangle facing up. Top with sprinkles. Allow chocolate to set before serving.
To make ahead: Refrigerate in an airtight container for up to 1 week.