In a food processor, with the S blade attachment add walnuts, pecan nuts, and coconut. Blend on high speed for 30-45 seconds until it forms a coarse mixture.
Add the rest of the ingredients and blend at high speed until it comes together as a fudgy sticky paste. If it is too dry, which can happen if the dates you used are not fresh, add up to 3 tablespoons of almond milk, 1 at a time, blending between each addition.
Scoop out the batter with an ice cream scoop maker and roll the batter between your hands to shape bites.
Repeat until no more batter left, you should be able to form 20 brownie balls with the recipe.
You can keep the balls with no toppings or roll each ball into desiccated coconut or cocoa powder (sweetened or unsweetened as you like).
Store the brownie balls for up to 3 weeks in the fridge, in an airtight container, or frozen.