Instructions

• Grab a big bowl and toss in the protein powder, almond flour, and salt. Mix it up so it’s all combined nicely.
  ½ cup blanched almond flour, ⅛ teaspoon salt
• Add creamy cashew butter along with the lemon juice and zest. Add maple syrup and vanilla extract. Stir with a spoon or your hands until a thick dough forms.
  1 cup creamy cashew butter, juice and zest of 1 small lemon, ⅓ cup maple syrup, 1 teaspoon vanilla extract
• Gently fold in the dried blueberries, being careful not to squish them to preserve texture.
  ½ cup dried blueberries
• Roll the dough into small balls about the size of a big marble. It might be sticky, but keep rolling.
• Line a baking sheet with parchment paper and place the balls spaced out. Sprinkle lightly with flaky sea salt on top.
  to taste flaky sea salt
• Pop the tray into the fridge for at least 30 minutes to firm up the balls.
• After chilling, enjoy the protein balls immediately or store for later.
• Store leftovers in an airtight container in the fridge up to a week or freeze for longer storage.