In a food processor, pulse pitted dates until they come to a paste. Add almond milk gradually and pulse until you have a smooth sauce. Set aside.

In a large bowl, combine oats, flax, coconut, pineapple, and white chocolate.

Add the date sauce and melted coconut oil to the oat mixture and stir, incorporating all ingredients completely.

Scoop tablespoon-fuls of mixture and roll into balls, placing on a parchment-lined cookie sheet. Place in the refrigerator for at least an hour to set before placing in an air-tight container.