Step 1

Mix all ingredients together in a bowl. Freeze the bowl for 5 minutes.

Step 2

Roll the dough into 20 small balls, pressing the dough together with your hands. We used a 1 1/2-inch cookie scoop (#to make uniform balls. You can also make smaller balls if desired. (If the texture of your nut butter makes the dough very dry, add a little more honey or a few tablespoons milk of choice until you can press it together into a ball shape.) Refrigerate for up to 2 weeks. Enjoy!