Blend a bag of freeze-dried strawberries into a powder. Use two tablespoons of the powder for this recipe and store the rest in an airtight container for another time.

Add the pitted Medjool dates to a heat-safe bowl. Then, cover them with hot water and let them soak for 5-10 minutes. It helps soften them so they blend easier in the food processor. Once done soaking, drain all the water from the bowl.

Add the pitted Medjool dates, unsalted cashews, Dutch-processed cocoa powder, blended freeze-dried strawberry powder, maple syrup, vanilla extract, and salt to a high-powered food processor.

Thoroughly pulse and blend all the ingredients in the food processor.

Carefully remove the mixture from the food processor and add it to a bowl.

Use a small cookie scoop and your hands to roll the mixture to form 22-26 balls.

Optional: Lightly dust with freeze-dried strawberry powder, don’t roll them in the powder. You can chill them in the refrigerator before serving or enjoy them right away. Store leftovers in an airtight container in the refrigerator.