On a small paper plate, spread the 3 Tablespoons of fruit preserves out 1/4" thick. Cover with cling wrap and freeze for at least 2 hours. (The fruit preserves won't become solid, but it will thicken the mixture)
In a food processor, add the almonds and dates. Pulse until the dates are chopped finely. Add the flaxseed, hemp seeds, nut butter and honey. Pulse until the mixture is smooth. Add the old fashion oats and pulse until the mixture is well combined. Scrape the sides and bottom of the food processor to ensure all of the ingredients are well incorporated. Pulse a few more times to ensure a smooth mixture.
Using a #40 cookie scoop (3/4 oz.), scoop up some of the oat mixture and using your thumb, press an indent into the scoop as far as you can. Fill the indent with a 1/2 teaspoon of frozen fruit preserves. Press the edges of the oat mixture over the jelly and release it from the scoop. In your hands gently roll it into a smooth circle.
Store in an airtight container refrigerated for up to a week or frozen for three months.