Put the dates, brown sugar and butter in a microwave-safe medium bowl and cover. Microwave on high in 1-minute increments, stirring in between, until the butter has melted.
Transfer the mixture to a food processor and pulse until smooth. Add the walnuts, orange zest, vanilla, salt and graham crackers and pulse until the mixture comes together into a stiff and slightly tacky ball. Scoop heaping teaspoonfuls of dough and roll them into balls. Refrigerate the balls until firm, about 1 hour.
Roll the chilled balls in sanding sugar. The sticky toffee balls can be refrigerated for up to 3 days.
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