In a food processor, combine the almond flour, cashew butter, dates, salt, and vanilla extract. Pulse until the mixture forms a sticky, crumbled texture, about 1-2 minutes.

Transfer the blended mixture to a mixing bowl and fluff it gently with a fork for an even consistency.

Roll portions of the mixture into golf ball-sized balls and place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.

Melt the chocolate chips in a double boiler, stirring constantly until smooth.

Dip each cake pop stick into the melted chocolate and insert it halfway into a chilled ball.

Coat each cake pop in the melted chocolate and allow excess to drip off.

Sprinkle rainbow sprinkles over the coated cake pops before the chocolate hardens.

Place the cake pops upright in a stand or block to dry completely for 15-30 minutes.