Place the pitted dates into a food processor and pulse until they form a sticky, caramel-like paste, about 30 seconds. The mixture should be smooth and clump together easily.
Chop the nuts coarsely and toast them in a dry skillet over medium heat for about 5 minutes, until fragrant and golden. Let them cool slightly.
In a large mixing bowl, combine the date paste, toasted nuts, oats, cocoa powder, vanilla extract, and sea salt. Mix thoroughly with a spatula until everything is evenly incorporated and sticky.
If the mixture feels too dry and crumbly, add a tablespoon of honey or maple syrup and stir until it comes together. If it’s too sticky to handle, sprinkle in a little more oats and mix again.
Using a cookie scoop or tablespoon, portion out the mixture and roll it between your palms to form balls about 2 centimeters in diameter. Keep your hands damp if the mixture sticks too much.
Place each ball on the prepared parchment-lined baking sheet, spacing them about 2 centimeters apart. Chill in the fridge for at least 30 minutes until firm and set.
Once chilled, the date balls will be chewy, sticky, and rich in flavor. Store leftovers in an airtight container in the fridge for up to a week or freeze for longer storage.
