# What You Need:
→ Base
01 - 1 cup gluten-free rolled oats
02 - 1 cup pitted Medjool dates
03 - 1/2 cup raw cashews
04 - 2 tbsp almond butter
→ Flavor & Nutrition
05 - 1 tbsp freshly grated ginger
06 - 1 1/2 tsp freshly grated 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 Toppings
12 - 2-3 tbsp shredded coconut
13 - 1-2 tsp maple syrup
# Directions:
01 - Pulse oats and cashews in a food processor until finely ground with a crumb-like texture.
02 - Add dates, almond butter, ginger, turmeric, maca powder, hemp seeds, cinnamon, salt, and vanilla. Process until the mixture forms a cohesive dough that holds together when pressed. If mixture is too dry, incorporate maple syrup or water 1 teaspoon at a time.
03 - Scoop approximately 1 tablespoon of mixture and roll between palms to form smooth, uniform balls. Repeat until all mixture is used.
04 - Roll finished balls in shredded coconut for added texture and visual appeal, if desired.
05 - Refrigerate for at least 30 minutes to firm up. Store in an airtight container in the refrigerator for up to 1 week.
