Roughly chop dates. Finely chop in portions with approx. 70 g oat flakes, rum and 3 tbsp. cocoa nibs in a universal chopper or blender. Decant and knead the rest of the flakes. Cover and chill for approx. 1 hour. Form date mixture into about 35 cherry-sized balls. Refrigerate again for about 1 hour.
Melt coconut oil, cocoa and carob in a small pot. Let it cool down until the icing is slightly creamy. Dribble some of the icing onto each ball. Add the remaining cocoa nibs. Leave to dry in a cool place. Keep cool for about 2 weeks.