In a small food processor, chop the cashews into small pieces- make sure not to grind them all into a flour, you want some texture left.
In a large bowl, combine the cashews, oat flour, sea salt and palm sugar. Mix to combine.
Pour the rice syrup and vanilla extract into the bowl. Begin mixing.
Slowly add the almond milk and mix until everything is sticky.
Chop the almond into small pieces (or use food processor).
In a small dish, combine the coconut and almonds.
Using your hands, portion the mixture into balls. Roll each ball in the coconut mixture until coated and set on a piece of parchment paper when done. You'll need to press the coconut mixture into the balls firmly so it sticks.
Place the balls in the freezer for thirty minutes to set. Balls can be eaten out of the freezer or left in the fridge (though they will be pretty soft in the fridge)
Note: to prevent the mixture sticking to your hands too much, rub some coconut oil on them as needed.