In a food processor add the cashews and almonds and pulse until just crumbly.

Add in cranberries, dates and protein powder, then pulse until a thick batter is formed. You may need to stop and scrape down the sides a couple times in between your pulses.

If you feel like the batter is getting too dry, add 1-2 tablespoons of water or almond milk and continue pulsing.

Spoon the dough into 14 equal Tablespoons (I use a cookie scoop for this), the roll in your hands to form balls.

Store in an airtight container and refrigerate for 1 week or freeze for up to 1 month.