Pulse cashews and almonds in a food processor until it reaches a fine consistency. I like to keep some small chunks in there for extra crunch.

Add remaining ingredients, excluding REBBL cold brew, and pulse for 30 seconds, or until well-combined.

Pour in REBBL cold brew 1 tbsp at a time, making sure not to add more than what's needed because it will become very sticky. (if you do add a bit too much, just sprinkle in some almond or coconut flour). Dust with cinnamon, if desired.

Roll into 1-inch balls, place on parchment paper and refrigerate for 30 minutes. Store in an airtight container for up to 5 days in the fridge.