Finely chop the pitted Medjool dates on a chopping board; they should be sticky and small enough to blend easily.
In a large mixing bowl, combine the chopped dates, creamy peanut butter, sifted cocoa powder, honey, and vanilla extract. Use a spoon to mix everything together until the mixture is thick, sticky, and well incorporated.
Stir in the quick oats and chocolate chips, folding until evenly distributed. The mixture should be cohesive and slightly sticky, but easy to shape.
Dampen your hands slightly with water and scoop about a tablespoon of the mixture. Roll it between your palms to form a smooth, round ball about 2.5 cm (1 inch) in diameter. Repeat until all the mixture is used.
Place the formed fudge balls onto a parchment-lined baking sheet, spacing them evenly. Chill in the refrigerator for at least 30 minutes to firm up and develop better flavor.
Once cooled and firm, remove the fudge balls from the fridge. Optionally, melt a few chocolate chips and drizzle over the top for extra richness and a glossy finish.