1. Dry roast the oats in a pan until they turn slightly golden and aromatic. Let them cool. Grind the oats using the food processor into a coarse powder.

2. In the same pan, heat the coconut oil over medium heat. Sauté the dates for 2-3 minutes.

3. Add the oats, coconut, nuts and flaxseed powder to the pan. Stir well to combine.

4. Add the cardamom powder and jaggery. Mix well.

5. Let the mixture cool slightly. Shape it into 12 small balls using your hands.

6. Arrange the balls nicely on alightly oiled platterand cover with clingfilm. Place it in the refrigeratorto rest until the balls have become firm.

7. Enjoy immediately or store them in an airtight container.