In a dry skillet over medium heat, toast the mixed nuts and peanuts until they become lightly golden and aromatic. Stir them frequently to avoid burning. Let them cool before using.

In a food processor, add the soft dates, toasted nuts, desiccated coconut, olive oil, cinnamon and a pinch of salt. Blend until everything is well combined and forms a sticky, cohesive mixture.

Take about a tablespoon of the mixture and roll it between your palms to form a ball. You can adjust the size of the balls to your preference.

Roll the balls in shredded coconut for a tasty outer layer.

Place the balls on a parchment-lined tray or plate and refrigerate them for at least 30 minutes to firm up. Once they are set, transfer them to an airtight container and store them in the refrigerator. They will keep well for up to two weeks.