Preheat oven to 180°C and line your tray with bake paper (although the new KitchenAid tray I used is non-stick so I didn't have to do this).
Ensure the pits are removed from your dates, and soak them in water for 15 minutes, then drain.
Put the pecans in your food processor with a multi purpose blade attached and pulse until the nuts are fine crumbs.
Add in the drained dates, cinnamon, vanilla and sea salt and blend until it can form a soft ball.
For easy portioning, use an icecream scoop to create 6 large balls, then halve each and roll into 12 little balls.
Press each ball down with the back of your hand to lightly flatten.
Bake for 10 minutes. Allow the cookies to completely cool on the tray before moving.