To make the coconut butter: measure out 1 cup of unsweetened, shredded coconut and blend in a food processor or blender until smooth (~ 7 minutes). You will have to scrape down the sides with a spatula occasionally to get all the coconut incorporated.  1 cup of shredded coconut blended/processed for 7 minutes will make 1/3 cup of coconut butter (just what you need for this recipe).

In the same food processor you made the coconut butter in, combine the dates and cashews. Blend until a chunky texture forms. Next, add the rest of the ingredients and pulse until well combined. Start with 1/2 tsp of turmeric, and then taste the mixture and decide if you want to add more (up to 1 tsp total).

Begin to shape the batter into balls. The size is completely up to you. My batter created 14 balls (roughly 1 1/2 Tbsps in size). Place in the freezer for 30 minutes. Keep balls stored in a container in the fridge or freezer.

Keep balls stored in a container in the fridge or freezer.