Preheat the oven to 350 degrees.
In a large bowl mix the oat flour, date paste and vanilla and stir until it forms a thick dough. I start with a spoon to get things going, then use clean hands to squeeze and press the dough so that everything is evenly incorporated into a big ball of dough.
Measure out 1/2 teaspoon of the dough and set it on the sheet (don't worry about shaping it yet), repeating until all the dough is on the sheet in the small pieces. Then, go back and form each piece of dough into a small, circular cookie shaped disc.
Press a cacao nib (or mini chocolate chip) into each piece of cereal, then bake for 30 minutes.
Allow the cereal to sit out on the counter for 1 hour after baking to get a bit crunchy - it still won't be super crunchy like store-bought cereals, it's more soft and chewy, but it will firm up quite a bit as it cools.
Store in a tupperware at room temperature.
