1-2teaspoonscandied gingerdiced (optional, but tasty)
In a bowl, combine all of the ingredients but the water. Pour 1/3 or 1/2 the mix into a high-powered food processor or blender. Pulse. Stir it with a spoon or spatula--it will be thick and gum up the machine. Pour the blended mix out, then add in more of the nut-date blend until everything is mostly blended. It's okay to have some chunks.
Squeeze the mash between your fingers. If it doesn't want to stick together, dribble in water by 1/2 teaspoon until it's cohesive.
You can shape them in two ways. Use a tablespoon scoop to form a ball, then compress them with your hands to tighten. Or, make bars. Place a sling of parchment paper in a bread pan. Pour the mash in. Compress as tightly as you can. Remove using the sling and cut to preferred size.
Keep stored in covered dish or closed baggie in fridge. Makes about 9 tablespoon-sized balls or 7 bars. Will keep for upward of 2 weeks.