# Components:
→ Base
01 - 1 cup rolled oats (gluten-free if needed)
02 - 1 cup Medjool dates, pitted
03 - 1/2 cup raw cashews
04 - 2 tbsp almond butter or other nut/seed butter
→ Flavor & Nutrition
05 - 1 tbsp freshly grated ginger
06 - 1 1/2 tsp freshly grated turmeric or 1 tsp ground turmeric
07 - 1 tbsp maca powder
08 - 2 tbsp hemp seeds
→ Seasoning
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp sea salt
11 - 1 tsp vanilla extract
→ Optional
12 - 2-3 tbsp shredded coconut for rolling
13 - 1-2 tsp maple syrup if extra sweetness desired
# Directions:
01 - Pulse oats and cashews in a food processor until finely ground, ensuring even texture for consistent binding.
02 - Add pitted dates, almond butter, freshly grated ginger, turmeric, maca powder, hemp seeds, cinnamon, sea salt, and vanilla extract. Process until mixture coheres and holds shape when pressed between fingers.
03 - If mixture appears too dry or crumbly, incorporate maple syrup or water one teaspoon at a time until proper binding consistency is achieved.
04 - Scoop approximately one tablespoon of mixture and roll between palms to create smooth, uniform balls. Repeat until all mixture is used.
05 - Roll finished balls in shredded coconut for enhanced texture and visual appeal, if desired.
06 - Refrigerate balls for minimum 30 minutes to firm. Keep in airtight container refrigerated for up to one week.
