Prep the dates: If your dates are dry, soak them in warm water for 5–10 minutes, then drain well and pat dry. Remove pits if not already pitted.

Pulse the walnuts: Add walnuts to a food processor. Pulse a few times until finely chopped but not paste-like. You want small, even bits for texture.

Add dates and flavor: Add dates, salt, cinnamon, and vanilla (if using). Pulse until the mixture clumps together and forms a sticky dough. If it looks crumbly, add 1–2 extra dates.

Mix in seeds: Sprinkle in chia seeds or flax if you like. Pulse just to combine. The dough should hold when pressed between your fingers.

Shape the log: Transfer the dough to a sheet of parchment. Press into a compact rectangle, then roll it tightly into a log about 1.5 inches thick.

Coat (optional): Spread shredded coconut on the parchment and roll the log to coat evenly. This adds a light, sweet exterior and prevents sticking.

Chill: Refrigerate the log for 20–30 minutes to firm up. This makes slicing cleaner and easier.

Slice: Use a sharp knife to cut 1/2-inch rounds. Wipe the blade between cuts if it gets sticky.

Serve or store: Enjoy right away, or pack for later. One to two rolls make a solid snack.