Toast 1 cup mixed nuts (almonds, cashews, walnuts) in a dry skillet over medium 3-4 minutes until fragrant; cool.

Toast ½ cup unsweetened shredded coconut in same skillet 2-3 minutes until lightly golden; reserve 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.

Pulse toasted nuts in a food processor until coarsely chopped.

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

Process into 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; refrigerate at least 30 minutes to firm.

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