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Pour cashews into food processor and pulse until finely ground.
Add mango and pulse to combine.
Add golden milk powder and coconut flakes, blend to mix.
Remove pits from Medjool dates, add dates to food processor, and pulse to combine.
Turn food processor on low and gradually add cashew butter and maple syrup.
Turn off food processor and attempt to roll mixture into 1-inch balls. If mixture is too dry, turn processor back on, add coconut oil, and blend until well combined.
With clean hands, roll mixture between palms to form 10 to 12 evenly sized balls.
If desired, roll balls in small dish of coconut flakes to coat.
Store in an airtight container; these will keep for at least a week at room temperature and a month or more in the fridge.