Pour cashews in a medium bowl with lukewarm water, enough to cover them by a half-inch. Allow to soak for at least an hour and then drain. (Soaking cashews makes them easier to process).
Add the Golden Oreos to the bowl of a food processor and process until crumbly. Remove crushed Oreos and wipe the food processor clean.
Add the cashews and dates to the food processor and process until somewhat of a paste forms together.
Then add in the crushed Oreos, almond meal, almond butter, melted coconut oil and cake batter extract. Process until well combined.
Add 2 Tbsp. sprinkles and stir to combine.
Remove the food processor lid and blade and use a cookie scoop to form into balls. Place balls on a parchment paper lined baking sheet and freeze balls for about 10 minutes. (You will have ~14 balls)
In a microwave safe bowl, melt the white chocolate chips and 1 Tbsp. coconut oil in 30 second increments, stirring in between, until the chocolate is melted. This shouldn't take longer than 1-2 minutes.
Using a fork, dip each ball into melted white chocolate. Lift ball up out of the chocolate and let the excess chocolate run off. Pro tip: use your other hand and tap the hand holding the fork to tap the chocolate off. Sprinkle each cake pop with more sprinkles before the chocolate hardens. Place balls back on parchment paper. Repeat with remaining cake pops.
Freeze again for 10 min then enjoy! Best kept stored in the freezer. (See recipe notes for storage).