Gingerbread Nutty Protein Balls

Place the roasted salted cashew into the food processor and blitz until roughly chopped.  Remove from the processor and put aside until later.

Place the cashew butter, Truvia, and vanilla paste in your food processor and process until nice and creamy.  Add the almond flour and spices.

Process again for about 10 seconds until combined. Scrape down the sides with a rubber spatula and add the chopped cashews.

Pulse for 10 seconds to mix in the cashews.  You should have a sticky dough.

Roll the dough into small walnut sized balls and place onto a plate.   Chill for 30 minutes in the fridge until solid. Store in the fridge.