Pour your oats and cashews into a food processor, and pulse them until they’re fine like flour.

Add in your dates, and pulse again for a few times until the dates are chopped.

Add in your cashew butter, maple syrup, salt, and vanilla and blend on low until a sticky dough forms. You may need to scrape down the sides a few times in between blending.

Transfer the mixture to a bowl and stir in your sprinkles and white chocolate chips. Mix well.

Using a 2 tablespoon cookie scoop, or wet hands, roll two tbsp worth of dough into balls. Layer them on a parchment lined tray.

Chill for 20 minutes to harden, and enjoy! Keep stored in the fridge for 2 weeks or freezer for 3 months.