Preparation Steps

• Add cashews and cocoa powder to a food processor and blend until pulverized into fine crumbs, about 15 seconds. Be careful not to over-process, as it can quickly become chocolate-cashew butter.
• Add the pitted dates and vanilla extract. Process until the mixture begins to combine. If the mixture is sandy and not combining, add agave nectar, one tablespoon at a time, pulsing after each addition until it starts to stick together.
• The dough is ready when it forms a softball-sized mound and travels around the canister in one ball. It should be tacky but not wet or sloppy. If too loose, add a tablespoon or two more cocoa powder or cashews. If too dry, add another date or tablespoon of agave.
• Transfer the dough to a plate or bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 1 week, before rolling into balls. Chilled dough is easier to handle.
• Once chilled, scoop small amounts of dough and roll between your palms into smooth balls, about 0.75 to 1 inch in diameter. Work quickly as the dough will soften with warmth.
• Optionally, dredge the balls through sprinkles to help absorb any tackiness. This step is purely for aesthetics and texture.
• Store the brownie bites in an airtight container in the refrigerator for many months or in the freezer for 6+ months. They can also be kept at room temperature for many weeks.