Prepare the graham cracker crumble (optional) first by placing 2 sheets of graham crackers into a food processor and process until they are graham cracker crumbs. Pour the crumbs into a bowl, add the kosher salt and mix until combined. Set aside. 

Place the medjool dates into the food processor and process on high until the dates turn into a paste. 

Add raw pecans, oats, and vanilla to the food processor and then process on low until dough crumbles have formed in your food processor.

Test the energy ball batter to see if the batter will hold its shape. If things seem too dry, you can add a little water by the teaspoon. 

Using a 1 tablespoon scoop, scoop out dough and then roll between your palms to form your balls (the balls will feel a bit oily but should hold together, if they don’t add a tablespoon more of oats to the dough).

Once the balls are formed, roll each ball in the graham cracker crumbs so that the whole ball is covered. Repeat until each ball has been rolled in crumbs. 

Place the balls in the freezer to set for 30 minutes. 

Enjoy immediately after or place them into a freezer safe bag and store them in the freezer for later.