Add cashews and cocoa powder to food processor and pulverize into fine crumbs, about 15 seconds. Do not over-process because you will make chocolate-cashew butter very quickly.

Add the dates and vanilla, and process until mixture begins to combine until dough is a softball-sized mound that travels around the canister in one big ball. It will still be tacky and sticky, but it shouldn’t be wet and sloppy.

(It’s likely the mixture will be sandy, coarse, and not combining. Add agave, one tablespoon at a time, pulsing to incorporate after each addition. Dough that resembles the consistency of nut butter is too runny and loose, and dry ingredients must be added to help it solidify. Add a tablespoon or two more cocoa powder or cashews, as necessary, to dry out the dough. Dough that’s too pebbly, dry, or sandy will benefit from anther couple dates or tablespoon of agave to moisten it.)

Transfer dough to a plate or bowl, cover with plastic wrap, and refrigerate for at least 2 hours, up to 1 week, before rolling into balls. Pull off small hunks and roll into about balls about 3/4 to 1 inch in diameter

Optionally, dredge balls through sprinkles. This has the added benefit of absorbing some of the tackiness or stickiness of the dough.

Bites can be stored in an airtight container at room temperature for many weeks, the refrigerator for a few months, or the freezer for 6+ months.