Pulse the pitted dates in your food processor until finely chopped. The dates will be incredibly sticky so you may need to do this in batches. Remove them from the food processor and set aside.
Add the walnuts, cashews, pumpkin seeds, and shredded coconut to the food processor and pulse until finely ground. Getting the nuts into a small, even texture is key so that the rum balls are easier to roll smoothly.
Transfer the chopped nut mixture and chopped dates in a large bowl and stir until well mixed.
Drizzle half of the melted vegan chocolate over the nut mixture and stir until well combined. Then pour in the rest of the chocolate and once again, stir well. At this point, I like to start using my fingers to get the chocolate mixture nice and evenly blended.
Pour your spiced rum into the mixture.
Mix again until the rum ball mixture is evenly textured and all of the bits of nuts, seeds, and dates are evenly distributed.
Using your hands, scoop and roll the mixture into evenly sized spheres. I like these rum balls to have about a 1-inch diameter, but if you prefer them larger or want to make mini rum balls, that’s just fine too!
Once all of the mixture is rolled into rum balls, they’re ready to eat!