Brew the instant coffee with the hot water and set it aside to cool.
Mix the cashew butter, rice malt syrup, vanilla extract, coffee, and sea salt in a large mixing bowl until combined.
Add the whey protein powder and coconut flour, then mix until you get a dough.
Divide the mixture into 16 portions. To do this, you can roll the mixture into a large sausage, split it in two, then split each half in two, and repeat the process until you get 16.
Roll a portion of the mixture into a bite-sized ball, then roll it in the crushed almonds over it. Repeat this process with the remaining mixture.
You can put your coffee protein balls in an airtight container and store them in the fridge for one to two days.
You can wrap the remaining balls in a foil or a ziplock bag and freeze them. Defrost in the fridge when you’re ready to eat them.