Soaked Almonds (1/2 cup) in water and salt overnighte, then dehydrate them at a low temperature. Do the same for Cashew Nuts (1/2 cup), but only soak them for 4 hours.
Place nuts and Espresso Sunflower Seed Butter (1/3 cup), Pea Protein Powder (1 scoop), Stevia (1/2 teaspoon), Pink Himalayan Sea Salt (1/8 teaspoon), Coconut Oil (1 tablespoon), Chia Seeds (2 tablespoon), Nut Butter (2 tablespoon) and Unsweetened Coconut Flakes (to taste) into a food processor and blend until creamy and a sticky paste forms.
Roll them mixture into 30 gram balls, then coat each ball into Unsweetened Coconut Flakes (to taste). Refrigerate for a couple of hours before serving.