Place the chopped dates into the bowl of a food processor and pulse until they form a sticky paste, about 30 seconds. You should see a gooey, caramel-colored mixture.
In a dry skillet over medium heat, toast the nuts for about 3-4 minutes until fragrant and lightly golden. Let them cool slightly before adding.
Transfer the cooled toasted nuts to a mixing bowl and roughly chop them for added texture, or leave them whole if preferred.
Add the rolled oats, shredded coconut, and a pinch of sea salt to the chopped nuts and stir to combine evenly.
Pour the nut and oat mixture into the food processor with the date paste. Pulse a few times to incorporate, about 10-15 seconds, until the ingredients are evenly combined but still retain some texture.
Add the honey and vanilla extract to the mixture. Pulse a few more times until everything is well combined and sticky enough to hold together when pressed.
Using a small cookie scoop or your hands, portion out about one tablespoon of the mixture and roll into a compact ball. Repeat with remaining mixture.
Line a baking sheet with parchment paper and place the formed bites on it. Chill in the refrigerator for at least 30 minutes until firm and set.
Optional: Roll the chilled bites in additional shredded coconut or chopped nuts for a decorative finish and extra flavor.
Serve the bites straight from the fridge for a chewy, flavorful treat. Store any leftovers in an airtight container in the fridge for up to a week.
