Begin by adding the dates, pecans, cashews, oats, almond flour, hemp seeds, vanilla, cinnamon, and salt to the bowl of a food processor fitted with the S-blade. Process on high for 30-60 seconds until well combined, stopping to scrape down the sides if needed.
At this point the texture may be a bit crumbly. Add 1 tbsp of water at at time, securing the lid and processing on high again until the perfect doughy texture is achieved. Trust me when I say you will know that it’s right and the change happens fast. It will suddenly change from a crumbly texture to a firm ball of moist dough. It should stick together without being wet or sticky to the touch. The amount of water you need depends on the moisture level of your dates, but I typically use between 1 and 3 tbsp.
Once the right texture is achieved, add in optional mix-ins and stir with a spoon to combine. Use a spoon to scoop out 1 ½ tbsp sized balls of dough and roll between your palms to achieve a perfectly smooth ball shape. Set aside on a clean plate or tray.
Add the three different toppings to 3 separate bowls, and roll each ball into the various toppings to coat.
Store in an airtight container on the counter for up to one week or in the fridge for up to 2 weeks.