Combine cashews / almonds and dates in the bowl of a food processor. Blend until finely ground. All of the pieces should be roughly the size of sesame seeds (or smaller) and evenly mixed.

Add cocoa powder and almond butter. Pulse until smooth. The mixture should stick together when you press it between your fingers. (Note: If it seems dry or crumbly, add more almond butter 1 Tbsp at a time. Due to the variations in almond butter and other ingredients, I have had to add up to 4 Tbsp extra to get a smooth, pliable texture.)

Roll dough into heaping 1 Tbsp balls. (It helps to work the dough a bit with your hands before rolling it.)

For some extra fun, roll them in any of the optional toppings. (If using mini chocolate chips, gently press them into the dough as you roll them.)

These are great chilled or room temperature. (They are softer and most cookie-dough-like at room temp.)

Store in the refrigerator for up to 2 weeks.