Preheat the oven to 350°
Cover a baking sheet with parchment paper.
Spread the assorted nuts onto the baking sheet, making as much of a single layer as possible.
Toast the nuts for ten minutes.
Remove the water from the dates and the dates to the bowl of a food processor.
Add one cup of the nuts and pulse a few times.
Add the pure vanilla extract and 2 tablespoons of the water.
Pulse again until the ingredients are pulverized. Use a spatula to mix the ingredients around if large pieces get stuck under the blade.
Add the remaining one cup of nuts and two tablespoons of water.
Pulse again until a thick cookie-like dough forms.
Roll the dough into balls slightly smaller than a golf ball.
Line the balls on a plate and place in the fridge for 2 hours until the cookies set.
Roll in the coconut flakes just before serving, if desired.