Line a small baking sheet or plate with parchment paper. Set aside.

Heat a small skillet over medium-high heat. 

Spray skillet with nonstick cooking spray before adding almond slivers and coconut flakes to pan. Leave untouched for 2-3 minutes.

While almonds and coconut flakes toast, mix dry ingredients in a large bowl. Set aside. 

Stir almonds and coconut flakes. When the mixture has slightly browned, remove from heat. 

Allow 2-3 minutes for mixture to cool before adding to dry ingredients. Once cool, fold mixture into dry ingredients.

Add syrup or sticky sweetener next, stirring well. 

Finally, add almond milk or liquid of choice as needed. Be sure to avoid overhydrating.

Using your hands, roll 1-2 Tbsp of the mixture in your hands to form golf ball-sized balls. (If the mixture is too crumbly, add a bit more milk. If the mixture is too soft or stick, you can either chill in the freezer for a few minutes or try adding a bit more protein.) 

Add balls to parchment paper. The recipe should make 8. 

Place protein balls in the freezer for 20-30 minutes. Store leftovers in the freezer and allow 5-10 minutes to thaw before consuming.