Finely chop the cashews. I used a knife, but I highly recommend a food processor. If the pieces are too big, the bites will have trouble holding together.
In a large mixing bowl, add the cashews and salt.
In a medium-sized skillet, toast the coconut and cocoa nibs (if using) over medium heat for approximately 5 minutes or until browned, stirring constantly to prevent burning. Add to the cashew mixture.
In a medium saucepan add the honey, coconut oil, peanut or almond butter, and chocolate chips. Heat over medium heat, stirring constantly until smooth. Remove from heat and stir in the vanilla. Pour over the dry ingredients and stir until well combined.
Using 2 spoons, spoon the mixture into tablespoon-sized mounds onto a parchment lined baking sheet. Allow to cool for about 10 minutes.
Using wet or greased hands, roll the mounds into balls and place in fridge for 1 or 2 hours to set up.These can be kept in an airtight container in the fridge for up to 2 weeks. Allow to sit at room temperature for a minutes just before eating :)