Sesame Cashew Energy Bites

Add 1.5 cups raw cashews to a dry frying pan over medium heat. Toast 5-7 minutes, stirring often, until golden and fragrant. Watch carefully — they go from toasted to burnt fast. Transfer to a plate and let cool 5 minutes.

Add toasted cashews to a food processor. Pulse 8-10 times until coarse, crumbly texture forms — you want some texture, not cashew butter.

Add 3/4 cup rolled oats and 1/4 tsp fine salt. Pulse 5-6 times to combine into a rough mixture.

Pour in 1/4 cup maple syrup and 1 tsp vanilla extract. Process continuously for 30 seconds until the mixture starts clumping and pulling away from the sides. If too dry, add water 1 tbsp at a time; if too wet, add oats 1 tbsp at a time.

Line a baking sheet with parchment paper. Use a tablespoon measure to scoop portions, then roll each into a tight ball with your palms. Place on the sheet — you should get about 12 balls.

Pour 1/4 cup sesame seeds into a shallow bowl. Roll each ball in the seeds, pressing gently to adhere. Return to the parchment-lined sheet.

Cover and refrigerate at least 30 minutes before serving. Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.