TO MAKE ALMOND OJAS BALLS: Take 1 tsp. of almond butter and roll into a small ball. Use a little coconut oil to grease your hands if needed. Repeat approximately 9 more times. Put on a plate in the freezer for about 10 minutes or until firm.
Meanwhile, put dates, ashwagandha, and coconut oil, plus remaining 1 tbsp. almond butter in a food processor and mix until all ingredients come together Into a smooth ball, about 3 minutes.
Take the almond butter balls out of the freezer. Take approximately 1 tbsp. of the date mixture, roll into a ball, and pat down into a circle on your hand. Put one almond butter ball in the middle, wrap filling around it, and roll into a ball. Repeat 9 more times, place the balls on a plate, and return to the freezer for 10 minutes.
Melt chocolate using a double boiler or the bain-marie method. Remove balls from freezer and dip each one into the chocolate, coating evenly. Garnish with freeze-dried raspberries and almonds. Place on a plate lined with parchment paper and refrigerate until chocolate hardens.
TO MAKE COCONUT CASHEW OJAS BALLS: Add coconut, cashews, coconut oil, and cardamom to a food processor. Mix until all ingredients are ground up and combined, scraping bowl down midway through, about 2 minutes.
Take approximately 1 tbsp. of the mixture and roll into a ball. Repeat 9 times.
Melt chocolate using a double boiler or the bain-marie method. Dip each ball into the chocolate, coating evenly, then place on a plate lined with parchment paper. Garnish with chopped cashews, and rerigerate until chocolate hardens.