Pulse cashews and almonds in a food processor until broken down into crumbs but not powdery.
Add the dates and process until everything is well chopped.
Add the vanilla, cinnamon, and sea salt and process until a sticky, slightly crumbly dough forms. The dough should stick together when pinched between two fingers. If it’s too crumbly add water a few drops at a time and continue to process until the desired consistency is reached.
Form dough into small balls about 1 ½ inches wide. Place coconut in a shallow bowl and roll each ball in coconut, pressing it against the sides to get it to stick.
Store truffles in the refrigerator in an airtight container for up to ten days.