In a food processor add the oats and cashews and blend until all broken up into a chunky flour consistency. (about 30 seconds)
Next add the pitted dates, sea salt and maple syrup and pulse until all combined and it forms a sticky but well incorporated consistency, push sides down as needed.
Line a baking sheet with wax or parchment paper, remove blades from food processor, scoop out gold ball sized balls and roll them and place them on the lined baking sheet.
Freeze for 5 minutes.
In a small bowl add the coconut oil and microwave it if it’s not already liquid consistency, add the maple syrup to it and stir it up.
Remove balls from freezer and roll them in the glaze mixture and place back on the lined baking sheet, back in the freezer for 10 minutes.
Repeat 1-2 more times until you reach a glazed look on the outside of the balls!
Store in the fridge up to 1 week or freezer 1 month.