Combine medjool dates, raw cashews, and unsweetened coconut flakes in a food processor. Pulse until well combined and mixture sticks
Roll the cashew/coconut/date nut mixture on parchment paper and flatten (either with a parchment-lined rolling in or with your hands).
Next, combine coconut cream, avocado, ripe banana, lime juice, and zest into the food processor and blend well. Pour into a container and freeze for 20 minutes or until hardened to make moldable balls
Once the cream is set, scoop out a heaping 1/2 teaspoon and quickly mold into a ball, then place on a parchment-lined plate. You may have to do this in batches, to keep the cream slightly frozen and moldable
Freeze the balls for another 10-20 minutes, until hardened
As the balls are chilling, use a circular cookie cutter to cut out the flattened date and nut mixture Once the key lime balls are frozen, place one in the center of the cutout, and gently wrap it around the cream ball, using only enough to cover (remove any extra and set aside to make another flattened circle), then quickly and very gently roll, just enough to make into a ball form and seal the ends
Place back into the freezer. You may have to do this in batches, so the lime cream doesn’t melt as you work
When ready to serve, set balls at room temperature for a few minutes to thaw. Balls can be kept in the freezer or the refrigerator for later