Chop the dates into small pieces using a sharp knife on a cutting board, which helps them blend more easily and creates a sticky base.
Place the chopped dates into a food processor and pulse a few times until they start breaking down and become slightly sticky.
Add the toasted and chopped nuts, cocoa powder, vanilla extract, and a pinch of salt to the processor.
Pulse the mixture in short bursts until everything is well combined and the mixture begins to clump together, forming a sticky dough that feels pliable but holds its shape.
If the mixture feels too dry or crumbly, add a teaspoon of water or maple syrup and pulse again until it becomes sticky. If it’s too sticky, sprinkle in a little more cocoa powder or chopped nuts.
Scoop out about a tablespoon of the mixture and roll it between your palms into a compact ball, pressing firmly to ensure they hold together.
Roll each ball in shredded coconut to coat the outside, giving them a neat, finished look and a chewy exterior.
Place the coated balls on a tray lined with parchment paper, spacing them apart evenly.
Chill the date balls in the refrigerator for at least 30 minutes to let them firm up and develop their chewy, caramel-like texture.
Once chilled, check that the balls are firm and hold their shape. If they are too soft, give them a few more minutes in the fridge.
Serve these delightful bites straight from the fridge for the best chewy, caramel-y experience, or store in an airtight container for up to a week.
