Add dates and banana to the bowl of a food processor and process until chopped. Add in cashews and process again until it resembles a sandy texture.
Add peanut butter, cinnamon and sea salt to the food processor and whirl again until combined. If the dough comes together, no need to add water. But if the mixture still a bit crumbly, while the machine is running, add 1 tablespoon of water at a time until the mixture comes together (I used about 1 tablespoon). Pulse in quinoa crispies.
Form the dough into golf ball-sized bites and roll them gently between your hands until completely smooth. Store in fridge or freezer.