Place the pitted dates into a food processor and pulse until finely chopped and slightly sticky, about 30 seconds. The mixture should clump when pinched; add a tiny splash of water and pulse again if needed.
Add the toasted oats, nut butter, honey, vanilla extract, and a pinch of salt to the processor. Blend until the mixture is well combined, sticky, and holds together when pressed, about 20-30 seconds.
Scrape the mixture into a mixing bowl. Using a small scoop or your hands, portion out about 1-2 tablespoon-sized pieces. Roll each piece between your palms to form a smooth, round ball, pressing firmly to ensure they stick together.
Place each energy ball onto a parchment-lined baking sheet, spacing them about 2 inches apart. For a firmer texture, refrigerate the balls for at least 30 minutes to set.
Optional: Roll the chilled energy balls in shredded coconut, chopped nuts, or cocoa powder for extra flavor and visual appeal. Gently press the coating onto each ball to help it adhere.
Transfer the finished energy balls to an airtight container. Keep refrigerated for up to a week or freeze for up to a month. Serve straight from the fridge or at room temperature for a soft, chewy treat.
