Place the raw pecan halves into a food processor and pulse until they reach a coarse, crumb-like consistency.

Add the pitted Medjool dates, cocoa powder, vanilla extract, and sea salt to the food processor.

Process the mixture on high for 1 to 2 minutes until a thick, sticky dough forms and begins to clump together.

If the mixture is too dry to hold its shape, add water one teaspoon at a time and pulse until the desired consistency is reached.

Scoop approximately one tablespoon of the mixture at a time and roll between your palms to form 1-inch spherical balls.

Place the energy balls on a parchment-lined tray and refrigerate for 30 minutes to firm up before serving.

Store in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.