In a food processor or high powered blender, blend almonds and coconut oil until fairly smooth. It’s ok if it’s still a little chunky. You just want it to be like runny nut butter.
In a mixing bowl, combine the almond/coconut oil mixture with remaining ingredients. Adjust the cinnamon (and salt, if you prefer things a little more salty – like my husband!) at this point.
Onto a lined baking sheet/tray, scoop out individual balls. I like to use a melon baller scoop. It makes things super easy and QUICK!
Freeze the protein balls for 20-30 minutes or refrigerate for 1-2 hours.
I store these in the refrigerator or freezer and just pop 3-4 into a bag or container for lunches each day, as needed.