Chocolate date balls

I decided to make chocolate date balls as part of my recent/ongoing feasting. The half batch I made was such a hit (with myself and My Charming Companion), that we are now going to make another batch to bring on next week's cabin excursion. This next batch is going to get a little extra glam with some experimental cointreau liqueur added to the batch. ! (Cointreau is gluten free, btw.) These tasty little things are pretty over the top delicious. They are like fudge, but not so sweet and way better (which having had a square or two of fudge this past week, I WAY prefer these date balls). And they are easy to make.

Chocolate Date Balls
1 c whole pecans (walnuts would work too)
1 1/3 cups pitted dates (I used medjool)
1 teaspoon vanilla extract
4 tablespoons quality cocoa powder
good pinch of nice sea salt

Garnish with: Maldon (or other) sea salt, toasted shredded coconut, toasted pistachios...?

1. Place ingredients in a food processor and process on high until the mixture becomes paste-like. 
2. Wet your hands with water (so the dough won't stick to them) and roll the “dough” into 1-inch balls. Set on a baking sheet or plate.
3. Garnish!
Sea salt: Put a few tablespoons of sea salt on a plate and dip the top of the fudge bombs into the salt.
Coconut: Toast coconut on a dry cast iron skillet for 3-5 minutes on medium heat until lightly browned. Stir often! Put a few tablespoons of shredded coconut on a plate and roll the date ball in the coconut, pressing it into the sides of the ball with your hands.
Pistachios: Toast whole pistachios on a dry cast iron skillet for 5-6 minutes, stirring often. Remove from heat and chop finely. Role the date ball in the pistachios, pressing them into the sides of the ball.
5. Set date balls in fridge for 30-60 minutes to firm up, then eat.Yum!