Combine the 0.75 cup (150g) pitted dates, 0.33 cup (35g) walnuts, 0.33 cup (50g) cashews, and 0.25 cup (20g) shredded coconut in the bowl of a food processor.

Process the mixture on high speed until well blended and sticky, which typically takes about 30 to 60 seconds.

Check the consistency by pausing the motor and pinching a small amount of the mixture between your fingertips; it should hold together easily without crumbling.

Add 1 tsp (5 ml) of water if the mixture feels too dry or crumbly, then process for an additional 10 to 15 seconds, repeating with a second teaspoon of water only if absolutely necessary.

Scoop a small amount of the date mixture using clean hands and roll it firmly between your palms to create a Ping-Pong ball sized sphere (approx. 1.0 inch / 2.5 cm diameter), repeating until all the dough is used.

Optional "Three Ways" Finish: Roll one-third of the balls in extra coconut, one-third in cocoa powder, and leave one-third plain or roll in crushed nuts to create the variety.

Store the finished Date Balls in an airtight container at room temperature or in the refrigerator for up to 5 days (or until you devour them all).

Don't Over-Process the Nuts: Pulse your nuts first before adding the dates if you prefer a crunchier texture. If you process everything on high for too long, the nuts may release their oils, turning your mixture into nut butter rather than a moldable dough.

Chill Before Serving: While you can eat them immediately, popping the finished balls in the fridge for 20 minutes allows the fats (from nuts and coconut) to firm up, resulting in a chewier, more satisfying bite.