Boil a kettle of water and place your pecans and peanuts in a heatproof bowl and cover them with the boiled water for 15 minutes.
While the nuts are soaking de-stone your dates if they need it and chop them up into quarters.
I have quite a small food processor so I had to make mine in two batches but if you have a large one then you can do it all in one batch.
Pulse the date quarters until they are almost a paste, add in the raisins and pulse again.
Then add in the lemon zest and lemon juice and pulse until you have a pretty smooth paste. Don't worry if it is not perfectly smooth, mine wasn't.
Drain the soaking nuts and give them a quick rinse then add them into the date mix and pulse until they are well mixed into everything. Again don't worry if you don't have a smooth paste, a little texture is nice.
You may find that your mixture is a little dry, this will fully depend on how ripe and sticky your dates are if you are finding the mixture to be a bit dry and difficult to pulse add a few tablespoons of cold water to help it along.
Finally add in the poppy seeds, oats (certified gluten-free if you need them to be) and chia seeds and pulse for a further 30 to 60 seconds until they are well incorporated into the mixture.
Scoop the mixture into a bowl and roll it into balls. You can choose the size that suits you best. I went for golf ball size ones and found this to be perfect. This mixture will make somewhere around the 24 to 26 in number, again depending on size.
Finally, place your mixed chopped nuts in a dessert bowl and roll the balls in them so they get a nice coating. Then place them in the fridge to chill and set a little for at least 2 hours. This time will give time for the oats to soften a bit and the chia seeds to soak a little of the moisture up.
Kept in an airtight container in the fridge these balls will last up to 7 days.