Pulse the dates, three tablespoons of almond butter, coconut, and oats in a food processor until a ball forms.
In a small bowl combine the 1 tbsp almond butter and rice flour until smooth and firm.
Divide the date mixture into 3 equal parts. Flatten each part into two equally sized rectangles. Place 2 tsp of the almond butter mixture on top of one of the rectangles. Cover the rectangle and almond butter with the other rectangle of the date mixture. Pinch the edges together so that the almond butter is secured inside. Repeat with the other to parts of the date mixture.