Ingredients

• 1 cup raw cashews
• 1 cup pitted dates, pitted
• 2 tablespoon coconut oil
• 1 teaspoon ground cardamom
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon sea salt
• 1.5 tablespoon fleur de sel

Steps

1. Add raw cashews to a food processor and pulse for 8–10 pulses until the cashews are broken into small, chunky pieces (aim for some texture, not a smooth paste).
2. Add pitted dates, coconut oil, ground cardamom, vanilla extract, and sea salt to the food processor with the cashews.
3. Pulse the mixture 12–15 times until the dates and cashews are combined and the mixture holds together when squeezed, but still has visible texture from the nuts and date pieces. Do not over-process.
4. Transfer the mixture to a bowl and refrigerate for 20 minutes until the mixture is firm enough to roll into balls without sticking.
5. Line a small plate or shallow bowl with fleur de sel.
6. Remove the chilled mixture from the refrigerator and scoop into 16 equal portions using a small ice cream scoop or measuring tablespoon.
7. Roll each portion gently between your palms into a smooth 1.5-inch ball. Work quickly so the mixture does not warm up too much.
8. Gently roll each ball in the fleur de sel to coat the outside, pressing lightly so the salt adheres.
9. Arrange the finished energy balls on parchment paper or a serving plate. Store in an airtight container in the refrigerator for up to 1 week.