Place wheat berries in a bowl. Pour in enough water to cover by a few inches; let soak until berries expand, 8 hours to overnight. Drain. Rinse berries twice a day, for 3 to 4 days, until berries sprout and grow short tails.
Place sprouted berries in a bowl and cover with 2 cups water. Let sit at room temperature, 12 to 24 hours, until soaking liquid turns cloudy, fizzy, and smells a little tart.
Cover cashews with water and soak, 8 hours to overnight. Drain.
Combine drained cashews and 1 cup of the soaking liquid in a high-powdered blender. Blend until smooth.
Pour blended mixture into a sieve lined with a coffee filter and set over a bowl; drain in the refrigerator until thickened, about 24 hours.
Combine pecans, garlic salt, and Mexican-style chili powder in a food processor; pulse until a coarse mixture is formed.
Form the strained cashew mixture into a ball. Coat with pecan mixture.