If using cashews and coconut oil (see recipe notes below), add the cashews and oil to a food processor or high powdered blender and blend until fairly smooth. It’s ok if there are some little pieces of cashews remaining.
In a mixing bowl, stir together cashew butter, honey, pea protein, peanut butter, and salt until well combined.
Onto a lined tray, scoop out tablespoon sized balls. I use a melon baller scoop for this step. It makes it so quick and easy!
Freeze for 20 minutes or more or place in the refrigerator for 1-2 hours.
Enjoy! **Store in an airtight container in the refrigerator.
Recipe Notes
*Substitute 1 1/2 cups of creamy cashew butter in for the cashews and coconut oil.