• Into a large bowl, add the almond butter, maple syrup, almond pulp, cinnamon, and vanilla. Stir until well combined.
• Add 2 tablespoon of almond flour at a time until the mixture has come together well. It will look sticky but should not come off when you touch.
• Let sit in freezer for 15 minutes or fridge for 30 to allow the flour to soak up the liquid.
• Roll into 1 tablespoon size balls until no mixture remains.
• Store in the fridge for 2-3 weeks or in the freezer up to 3 months.

Optional:

• Once all your balls are rolled, you can either combine optional cinnamon and sugar together and roll each ball in the mixture, or you could dip them in melted vegan chocolate.