Soak wheat berries in water for 8 hours to overnight until they expand.

Drain the wheat berries and rinse twice a day for 3-4 days until sprouts appear.

Place sprouted wheat berries in a bowl with fresh water and let sit at room temperature for 12-24 hours until the liquid turns cloudy and smells tart.

Soak cashews in water for 8 hours to overnight.

Drain cashews and blend with 1 cup of the soaking liquid until smooth.

Pour the blended mixture into a sieve lined with a coffee filter and drain in the refrigerator for about 24 hours until thickened.

Combine pecans, garlic salt, and Mexican-style chili powder in a food processor and pulse until a coarse mixture is formed.

Form the strained cashew mixture into a ball and coat with the pecan mixture.