Soak your dates in hot water for one hour to make them nice and soft. (*Note: if you have fresh soft dates, you can skip this step).

Combine dates and cashew in a food processor and blend until you have a cookie dough consistency. If all of the mixture sticks to the side, just scrape it down and repeat until the dough comes together.

Transfer dough to a medium mixing bowl and mix in the chocolate chips.

Take one tablespoon of dough and roll between the palms of your hands until you have a small ball. Place on a rimmed baking sheet lined with a silpat mat or some parchment paper. Continue until all of the balls are done.

Chill in the fridge for about an hour or until the balls are cols and have firmed up a bit and then transfer to an airtight container to store. They will keep in the fridge for up to two weeks.