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Add the almond flour, protein powder, poppy seeds, and salt to a large mixing bowl. Whisk to evenly combine.
Add the cashew butter, maple syrup, milk, lemon zest, lemon juice, vanilla extract, and almond extract to the mixing bowl.
Mix to incorporate into the dry ingredients until there are no dry pieces left (this will take some effort since it’s a thick mixture). The mix should be very thick like cookie dough—depending on what kind of protein powder you use, you may need to adjust with either more almond flour or more milk to get the right consistency. Don’t be afraid to make those adjustments! It’s very forgiving.
Transfer to the refrigerator to chill for 30 minutes.
Using clean hands, roll the chilled batter into about 18 evenly sized balls (I like to use a 2 tablespoon cookie scoop to easily measure them out, highly recommend!). Refrigerate in a container with a sheet of parchment in between each layer.