Line tray with cooking parchment paper. In large bowl, mix granola, coconut, chia seed and lemon peel; set aside. In food processor, add dates, cashews and water; pulse in 1-second bursts about 45 seconds or until finely chopped. Add cashew butter and honey; process until well blended and mixture comes together into a ball.
Transfer date mixture to bowl of granola mixture. Lightly spray hands with cooking spray; use hands to blend mixture. Using a tablespoon, measure out dough into 32 balls. Tightly shape balls, and place on tray.
Refrigerate about 1 hour or until firm. Place in storage container. Store covered in refrigerator up to 1 week.
Notes
-Substitute 1 cup chopped pitted dried figs for the dates. -Be sure to use fresh, soft dates for this recipe. If not available, soak dates in 2 tablespoons boiling water 15 minutes to rehydrate. -Cooking gluten-free? Always read labels to make sure each recipe ingredient is gluten-free. Products and ingredient sources can change.