Combine cashews and 1 tablespoon of protein powder in a food processor. The protein powder absorbs the oils released from the nuts when pulsed so you don't end up with nut butter. Pulse until the cashwes are coarsely chopped. Remove 1 cup of chopped cashews and set aside.
Add dates, remaining protein powder, cocoa powder, cardamom, cinnemon, vanilla and sea salt to the food processor. Pulse to combine, then use a spatula to scrape down the sides. Continue to blend the mixture for a minute or two, until the mixture is sticky and blended.
Transfer mixture to a mixing bowl and stir in reserved chopped cashews and 2 tablespoons sesame seeds. Stir or squish together with your hands until the nuts and seeds are fully incorporated into the mixture.
Use a 2 tablespoon (medium) sized cookie scoop to measure, then roll each scoop into a smooth ball. Roll the balls in the remaining sesame seeds to coat. Store in an airtight container in the refrigerator to keep fresh upto a week.
