Add cashew butter to a medium mixing bowl along with maple syrup, hemp seeds, golden milk mix (or spices*), and salt (optional). Stir to combine.
Add coconut flour a little at a time until a firm cookie dough consistency is reached—not tacky, not crumbly, and moldable into balls.
Taste and adjust flavor as needed, adding more golden milk mix for spice/warmth, or maple syrup for sweetness.
At this point you can add softened/melted coconut butter and stir loosely into the dough for a swirl effect (optional). Otherwise, skip this step.
Scoop out 1 Tbsp amounts and gently roll into balls (as the recipe is written, there should be about 12). Repeat until all dough is formed into balls.
Enjoy as is, roll in shredded coconut, or refrigerate for 10-15 minutes to chill. If desired, after chilling, top with warmed (melted) coconut butter (see photo), then chill again to set (about 10 minutes).
Leftovers will keep stored in the refrigerator up to 1 week (sometimes longer), or in the freezer 1 month.
*If using individual ground spices, add 2 tsp ground turmeric, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground black pepper, 1 pinch nutmeg (optional), 1 pinch clove (optional). Measurements are for recipe as written. Modify if adjusting serving size. *Check out a round-up of our favorite vanilla protein powders. *Nutrition information is a rough estimate calculated with lesser amount of maple syrup and without optional ingredients.