• In a food processor with the S-blade attachment, add cashew butter, maple syrup, cocoa powder, vanilla extract, and protein powder.
• Process until it comes together into a thick mixture - it might look dry, and that's normal.
• Add 3 tablespoons coconut milk and shredded coconut and process again to incorporate. You may have to scrape down the sides of the bowl to bring the mixture next to the blade.
• If it is too dry, add the extra coconut milk and process to incorporate.
• Add the chocolate chips or seeds if used, and pulse a few times to incorporate.
• Lightly grease your hands - the batter is sticky and that's normal, grab 1 1/2 tablespoons of batter, and roll it into protein balls.
• Roll the ball into unsweetened desiccated coconut to coat.

Storage

• Store in the fridge for up to 5-6 days in an airtight container or 1 month in the freezer in freezer bags.