- Place the cashews in a high-powered blender or food processor and mix until broken down. A few larger chunks left behind is ok but they should resemble a coarse flour.
- Add the rest of the ingredients, except for the chocolate chips and mix until it forms a thick, sticky dough you can easily press together between your fingers. If it’s not coming together, add 1 tsp warm water and process again. That should do the trick but you may need to repeat (this is due to using dry dates, see notes on soaking first).
- Add the chocolate chips and pulse a few times to mix through.
- Use your hands to roll the dough into 16 balls.
Baking Soda: Totally optional ingredient but I find it lends to the cookie dough flavour if you want to give it a try.
Storing: Sealed container in the fridge for up to 2 weeks. Sealed container or freezer-safe bag for up to 2 months. Okay at room temperature for a day or two, they’ll just get a little soft. If you’re taking them to-go, try to keep cool and they’ll last for a couple days.
Maca: Each ball contains 3/4 tsp of maca. Can be substituted with vegan vanilla protein powder or powdered peanut butter.
Dates: It’s important to use soft, moist dates as they bind the recipe. If your dates are overly dry, remove the pits then soak in hot water for 15 minutes. Drain well before using in the recipe.
Nutrition facts include 1/4 cup of chocolate chips.
Keywords: maca energy balls, chocolate chip cookie dough balls