Add the dates and water, starting with 2 tablespoons to the bowl of your food processor. Process until mostly smooth, and you have date paste. Pause to scrape down the sides, and add more water if needed.
Then, add all the remaining ingredients EXCEPT the almonds, and process until mostly smooth. Finally, add the almonds and pulse until they are mostly broken down, but leave some chunks for added texture.
Use slightly wet hands to roll your mixture into approx. one-inch balls, and then place them on a plate or baking sheet.
OPTIONAL: Roll one-third of the chocolate almond balls in shredded coconut, one-third in crushed almonds, and leave one-third plain.
Notes
If your dates are very dry, soak them in hot water for 10-15 minutes, and then drain them before adding them to your food processor. This will help soften them and make them easier to process.
Use slightly wet hands to shape the balls to prevent sticking. The batter will be sticky, which is normal.
To make the crushed almond coating, I place the almonds in a zip-top bag on a cutting board and smash away with a rolling pin. Or use a food processor or another tool.
Keep leftovers in the fridge for up to 5 days, or store them airtight in your freezer for up to 3 months.