Add the pitted dates to a food processor and blend until small bits remain or a ball forms. Remove and set aside.
In the food processor, combine the walnuts, almond flour, coconut flour, and sea salt. Blend until a semi-fine meal is achieved.
Add the dates back in, breaking them into bite-sized pieces, and add the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend; you want the dough to be pliable, not pureed.
Scoop out 2-tablespoon portions using a cookie scooper and roll into balls with your hands. Alternatively, release the dough from the scooper and place directly onto a parchment-lined baking sheet. Continue until all the dough is used.
Roll the cake bites in finely shredded coconut, if desired.
Store in the refrigerator for up to 1 week or freeze for up to 1 month. Alternatively, press the dough into a loaf or 8×8-inch pan and slice into bars
