1. Add coconut to food processor and process for 5 mins, scraping down the sides as needed. Alternatively, skip this step and use a 1/4 cup of coconut butter – not coconut oil.
2. Add in dates and process until broken up into pea-sized bits.
3. Add in cashews, sea salt, vanilla extract and protein and process until all ingredients come together. Mixture is done when you can roll dough into balls and they hold their shape.
4. Add in sprinkles and pulse several times to combine.
5. Roll into 14 balls and place in the freezer for 15 mins.
6. Store in the fridge in an airtight container for up to two weeks.

*Make sure your dates are sticky. If not, soak them in hot water for 15 minutes to soften and then drain.
**I’ve made these with both whey and plant-based protein powder