Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place the pecans on a baking sheet and roast for 10-12 minutes until they are slightly browned and fragrant. Set aside to cool slightly.
While the pecans bake add the oats, spices, salt and vanilla to the bowl of a food processor or high powered blender. Blend for about 30 seconds to combine and break down the oats.
Next add the dates to the blender. If your dates are very dry, you can add them to a bowl of warm water to soften them for about 2 minutes. Drain off the water and add them to the food processor.
Next, add in the molasses and blend together until combined and the mixture clumps together in a ball while blending.
Set aside 1/4 cup of the pecans and add the remainder to the food processor. You'll want the pecans to still be slightly warm, the heat will help to "wake up" the flavour of the spices. Pulse the food processor a few times to combine the pecans. You may have to break apart the clump before blending in the pecans. Finely chop the reserved pecans, transfer to a small bowl and set aside.
Scoop a heaping tablespoon of the mixture and roll into a tight ball using your hands. Roll each through the chopped pecan mixture to coat, or alternately you can roll a few of then in turbinado sugar. You'll get about 11 balls total.