1-First step: Mix the wet ingredients Add the cashew butter, vanilla extract, almond extract, and maple syrup or honey to a medium bowl. Stir well until the mixture looks smooth and creamy. This first mix is important because it spreads the flavor evenly before the dry ingredients go in. If your nut butter is stiff, let it sit at room temperature for a few minutes first so it stirs more easily.

2-Second step: Add the dry ingredients Next, add the protein powder, oat flour, and pinch of salt. Stir slowly at first so the powder does not fly out of the bowl. Keep mixing until the dough starts to thicken. It should look soft and slightly sticky, but still hold together when you press it.

3-Third step: Check the texture At this point, the dough should feel like a thick cookie dough. If it seems crumbly, add 1 to 2 teaspoons of milk, a little at a time, until it comes together. If it feels too wet or sticky, add a bit more oat flour. This is the easiest place to fix the texture, so test it before moving on. A good dough should be easy to pinch and roll.

4-Fourth step: Fold in the sprinkles Add the 3 tablespoons of sprinkles and gently fold them in. Try not to stir too hard, or the color may bleed into the dough. Folding keeps the sprinkles bright and gives each bite that fun birthday cake look. If you want extra color on the outside too, save a few more sprinkles for rolling later.

5-Fifth step: Shape the balls Scoop out about 1 tablespoon of dough for each ball. Roll it between your palms until it forms a smooth ball, about 1 to 1 1/2 inches wide. If the dough sticks to your hands, lightly dampen your palms with water. That tiny trick makes rolling much easier and keeps the balls looking neat.

6-Final step: Add sprinkles and chill Roll the balls in extra sprinkles if you want a more festive finish. Place them on a plate or tray, then chill in the fridge so they firm up. They taste great right away, but the texture gets even better after a short rest. Store them in the refrigerator for up to 2 weeks.