Heat a non-stick pan and add the almonds, cashewnuts and pistachios and lightly toast them. Set aside to cool.
Heat another non-stick pan and add desiccated coconut and sugar and roast lightly.
Coarsely powder the toasted nuts. Reserve some ground nuts for decoration.
Sprinkle a little water on desiccated coconut mixture and sauté till the mixture turns light brown.
Divide the ground dates into sixteen equal portions. Flatten them and stuff some portions with ground nuts and some portions with desiccated coconut mixture. Shape some into balls and others into bars.
Melt dark chocolate and white chocolate separately.
Coat the date balls and bars with dark chocolate. Then coat them with white chocolate and nuts and place them on a tray lined with silicon sheet. Refrigerate for ten to fifteen minutes.
Arrange on a serving plate and serve.