Add 60 g Oats, 100 g Cashews, 40 g Desiccated coconut, 40 g Pumpkin seeds, 2 tablespoon Chia seeds, 2 tablespoon Flax seeds, 100 g Pitted dates and 2 tablespoon Cocoa powder to a food processor.
Process until everything is finely chopped. A few large pieces are okay as these will add texture.
Transfer to a bowl then add 3 tablespoon Water, 80 g Maple syrup and 180 g Almond butter. Mix well to combine everything.
Roll into balls. Each ball is about 4cm/1.5in in diameter and weighs around 35g/1.25oz. Refrigerate for 2 hours.
Notes
If you are adding in things like chocolate chips or raisins, these need to be done after the other ingredients have been blended. They will make it difficult to roll the balls though.
Use a tablespoon to scoop out the mixture and roll them into balls so they are all the same size.
To make sure these are gluten free, use gluten free certified oats.
For a little extra flavour boost, sprinkle them with a little sea salt.
To make these look even nicer, roll them in desiccated coconut once they are rolled into balls.
The texture of these will depend on how 'drippy' your nut butter is. If they feel a bit dry, you can add a little more water.