Place cashews in a high-speed food processor and process on high for about a minute or until the cashews turn into a meal.

Then, add in pulsed oats, medjool dates, peanut butter, strawberries, syrup, vanilla, and salt. Mix for 1-2 minutes or until your dough is formed. If the dough is too dry at this point, add some water in 1/2 teaspoon increments. You want it sticky but not too wet. NOTE- add water in very small amounts, you don’t need much.

Scoop out a heaping teaspoon of dough with a medium cookie scoop and roll between palms. Repeat.

Place balls in refrigerator for an hour to set. Store in an airtight container in the refrigerator for up to 2 weeks. Freeze for up to one month.