"Pretend" Cookie Dough Balls

These are to my favorite energy balls, but easy to make as a vegan and gluten-free option.  I used my vitamix to blend everything until the very last step, and just pressed the "dough" together with my hands, mixing in the chocolate chips at the end.

Recipe from Oh She Glows Every Day, by Angela Liddon

1 cup raw cashews

1/2 cup gluten-free rolled oats

1/2 cup medjool dates (best if they are room temp, i.e. soft)

1 Tbsp pure maple syrup

1 Tbsp raw cashew butter (could also use almond or peanut butter)

1/2 tsp pure vanilla extract

1/4 tsp salt

2 Tbsp mini chocolate chips (non-dairy for the vegan version)

In a food processor, combine the cashews and oats and process until a fine flour forms, 30-60 seconds.  Be sure not to process too long or the oils will release and the cashews will turn into butter.

Add the dates and process again until the dates are finely chopped.

Add the maple syrup, cashew butter, vanilla, and salt.  Process until combined.  The dough should stick together when you press it between your fingers.  If it's too dry, add a teaspoon of water and process again.

Pulse in the chocolate chips until combined.

Line a large plate with parchment paper, Remove the blade from the food processor.  Using your hand, grab a tablespoon of dough and roll/press it between your hands into a ball.  Set the ball on the lined plate and relate with the rest of the dough.

Child the dough balls in the freezer for about 30 minutes.  This just firms them up a bit, but you can enjoy them at room temperature, too.  Store any leftovers in an airtight container in the fridge for up to 1 week or in a freezer-safe bag in the freezer for up to 1 month.