In food processor, combine almond flour, cashew butter, medjool dates, salt and vanilla extract.
Process until thoroughly combined.
Mixture should look evenly crumbled but will stick together when you form it in your hands.
Transfer mixture into a bowl and fluff around with a fork tomake sure everything is evenly mixed.
Form into 7-10 balls (about the size of a golf ball) and place on a baking sheet in refrigerator while you prepare the chocolate and next steps.
Before melting the chocolate, set up your cake stand and sprinkles.
Set up your cake stand (or box or Styrofoam). Poke your holes ahead of time and make sure your cake pop sticks fit.
Get your sprinkles set up in a small dish so you can sprinkle each pop after coating with chocolate.
In a double boiler, melt chocolate.
Dip a cake pop stick about ½ inch into the chocolate coating and then into the center of the cake ball about halfway (the chocolate will help anchor the cake pop).
Dip the cake pop into the chocolate to coat.
Another method is to hold the cake pop over the chocolate and spoon the chocolate over while rotating the cake pop.
While chocolate is still wet, add sprinkles.
Place in cake pop stand.
Once the chocolate has had time to harden, you can keep the cake pops in the refridgerator or freezer.