In a food processor, blend cashews, coconut butter, and dates until fairly smooth. You can leave it a little chunky, depending on preference.
In a large mixing bowl, add cashew mixture and remaining ingredients. Stir to combine.
If the mixture is too wet, you can add a couple teaspoons of almond flour, as needed. If it’s too dry, you can add another teaspoon of melted coconut butter.
Onto a lined baking sheet or plate, scoop out tablespoon sized balls. I use a melon baller scoop for this step – it makes it so easy and fast!
Freeze for 20 minutes or refrigerate for 1-2 hours.
Store in an airtight container in the refrigerator/freezer.