Makes about 20


  • 1-1/2 cups raw cashews or cashew pieces
  • 2 TBSP maple syrup
  • 1 TBSP coconut oil
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • Pinch of sea salt
  • 1/2 cup (packed) pitted Medjool dates


  1. Place the cashews in a dry skillet over medium heat. Toast, stirring often, until golden brown and fragrant, 6–8 minutes.
  2. Transfer the hot cashews to a food processor fitted with the steel blade.
  3. Add the maple syrup, coconut oil, ginger, cinnamon and salt. Process until the nuts are finely ground, about 30 seconds.
  4. Add the dates and process until incorporated and the mixture holds together when pinched with your fingers.
  5. Roll into tightly packed 1-inch balls. Store in an airtight container in the refrigerator or freezer.