Add flax seeds, coconut, almonds and chocolate chips to a food processor.
Drain the dates and add them to the food processor along with vanilla.
Blend with food processor for 2-3 minutes or until mixture is smooth.
Remove the mixture from the food processor and divide it into 20 equal portions. Roll the portions into tight balls between your palms and place them on a parchment lined baking sheet. Freeze until firm (at least one hour).
To coat, melt chocolate in the microwave (in 30 second intervals, stirring between each) or in a heat-friendly bowl over a saucepan with 1 inch of simmering water.
While the chocolate melts prepare a small bowl with flax seeds and a small bowl of clementine segments.
Insert a toothpick into each of the balls. Coat them, one at a time, in chocolate and shake them gently to remove any excess. Dip them immediately in the flax seeds and place them back on the parchment lined baking sheet. Wiggle the toothpick slightly to release it or use another toothpick to help as needed.
Gently press a clementine segment into the soft chocolate where the toothpick hole is to cover it. Allow the chocolate to harden before serving.