Begin by placing one third of a cup of the warm walnuts in a food processor fitted with a metal blade. Process until the nuts resemble a coarse sand texture. You'll know it's ready when the nuts break down and you can easily see the changes in texture.
Transfer the finely processed walnuts to a small bowl and set aside. This step is important as it creates the perfect base for coating your balls later on.
Add the remaining warm walnuts to the food processor and process until finely ground. This may take a bit longer, so you’ll want to be patient and monitor the texture closely.
To the finely ground walnuts, add the pitted Medjool dates, pumpkin purée, unsweetened cocoa powder, pinch of sea salt, and vanilla extract. Process the ingredients until they are thoroughly combined and smooth, stopping to scrape down the sides as needed.
Once your mixture is smooth and well blended, it’s time to form the balls. Using a spoon or your hands, scoop the mixture and roll it into equal balls, about the size of golf balls.
Once you have formed all the balls, roll each one in the reserved finely processed walnuts to create a delicious crunchy exterior. This adds texture and makes the balls visually appealing.
Finally, serve immediately or store your Chocolate Brownie Date Balls in the freezer or fridge for later enjoyment. They can last for up to a week in the refrigerator, making them a perfect make-ahead treat.
