In a dry skillet over medium heat, toast 1 cup of mixed nuts (almonds, cashews, walnuts) for 3-4 minutes until fragrant. Let cool.

Toast ½ cup of unsweetened shredded coconut in the same skillet for 2-3 minutes until lightly golden. Set aside ¼ cup for rolling.

Measure 1 packed cup pitted dates (160-180 g). If firm, soak 5 minutes in warm water, drain thoroughly and pat dry.

In a food processor, pulse the toasted nuts until coarsely chopped.

Add the dates, ¼ cup of the toasted coconut, 1 tablespoon of cocoa powder (optional), ½ teaspoon of vanilla extract, and a pinch of salt.

Process until the mixture comes together and forms a sticky dough that holds together when pressed.

Divide mixture into 18 balls using damp hands.

Roll each ball in the reserved toasted coconut to coat.

Place on a parchment-lined plate and refrigerate for at least 30 minutes to firm up.

Refrigerate airtight for up to one week, or freeze for longer storage.