No Bake Snickerdoodle Donut Holes

1. In a bowl, combine 1/2 cup cashew butter, 1/4 cup + 1 tbsp coconut flour, 1/4 cup maple syrup, 1 tbsp vanilla protein, and 1 tsp cinnamon. Mix everything together well.
2. Line a pan with parchment paper. Use a cookie scoop to scoop out the batter and roll into balls.
3. Place the balls on the baking pan and put them in the fridge for an hour to harden.
4. For the icing, combine 1/2 tbsp almond milk, 1/2 tbsp coconut butter, and 1/2 tbsp maple syrup in a microwave-safe bowl.
5. Melt the ingredients together for 30 seconds in the microwave, then mix. Repeat melting and stirring every 15 seconds until it’s fully melted. Let it thicken just a little bit before adding to the donut holes so it sticks better.
6. Once the donut holes have hardened after an hour, roll them in the icing mixture.
7. In a separate small bowl, mix together 1/2 tbsp coconut sugar and 1 tsp cinnamon. Sprinkle this mixture over the iced donut holes.
8. Place the donut holes back in the fridge for another hour to harden.
9. Store the finished donut holes in the fridge for 4-5 days.