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I first discovered raw cookie dough balls on the blogs Oh She Glows and Love Veggies and Yoga blogs.  My family loves them so much I make them at least once a week.  You can store them in the fridge or freezer. My version is adapted from Oh She Glows. 

Chocolate Chip Cookie Dough Balls
1/2 cup raw cashews, soaked for 1 hour
1/4 cup raw sunflower seeds, soaked for 1 hour
1/2 cup regular oats
1 tsp salt
5 pitted medjool dates, chopped
1 tsp vanilla bean powder or vanilla extract
1 Tbsp coconut oil
1 tsp cinnamon
3-5 Tbsp pure maple syrup, to taste
3-4 Tbsp dark chocolate chips

In a food processor, process the cashews, sunflower seeds and oats until a finely crumbled. Now add salt and pitted medjool dates.  Process until fine.  Add in the vanilla, coconut oil, cinnamon and pure maple syrup and process until the mixture comes together in a ball.  If mixture is still too dry, slowly add a bit of water until mixture forms a ball.  Transfer to a large bowl and stir in the dark chocolate chips. Roll into balls and freeze until ready to eat.  These cookies are gluten-free if you use GF oats.

Optional recipe modifications:
1)      Oatmeal Raisin Cookie Dough Balls = Substitute raisins for the chips and add 1 tsp of cinnamon
2)      School-safe Cookie Dough Balls = substitute the cashews for sunflower, sesame, hemp and/or pumpkin seeds.
3)      Energy Cookie Dough Balls = substitute the chips for goji berries, coconut flakes, sunflower seeds, and 1 Tbsp. Vega One protein powder.  Roll in hemp seeds before freezing.
4)      Chocolate Mint Cookie Dough Balls = add 1 Tbsp. cocoa or carob powder and 2 tsp. peppermint extract.