Soak the raw cashews in water for about an hour. Drain off excess water.
In a food processor, process the cashews until they are grainy, but not too smooth.
Spoon out three tablespoons of the cashews and set aside. Place them on a paper towel to soak up excess water.
Add the coconut oil, vanilla, protein powder, and salt to the food processor and process until the mixture is smooth.
Add the Medjool dates and process until smooth. The mixture will be thick. Spoon it into a bowl and refrigerate for about 15 minutes.
While the Medjool date mixture is cooling, place the ground cashews that you set aside in a 200-degree oven for about 15 minutes to dry them out. Let them cool for about 5 minutes.
Roll the mixture into balls. They should make about 12.
Roll each ball in the dried out ground cashews. Refrigerate for at least an hour until firmly set.