In a food processor, blend oat flour, almond flour, cocoa powder, almond butter, maple syrup, and vanilla extract until a thick and cohesive dough forms, about 1-2 minutes.

Place the dough between two sheets of parchment paper and gently roll it out to about 1/4 inch thickness.

In the food processor, combine Medjool dates, peanut butter, vanilla extract, and a pinch of sea salt. Blend until smooth.

Evenly spread the peanut butter date filling over the rolled-out chocolate dough.

Carefully roll the dough into a log, ensuring the filling stays snug inside.

Wrap the log in plastic wrap and place it in the freezer to firm up for about 45 minutes.

Once firm, remove the log from the freezer, unwrap it, and slice it into individual rolls.