Combine both the cashews and pecans together in the food processor and pulse to chop. Add the almond butter, flax seed, 2 tablespoons coconut flakes (leaving 1 tablespoon to roll the balls), cinnamon, vanilla, protein powder and almond milk to the mixer. Blend until the mixture is starting to stick together, almost like dough. Using your hands or a small ice cream scoop, form the mixture into 1-inch balls. Roll the balls in the remainder of the shredded coconut flakes. Store the balls in an airtight container in the refrigerator for up to 5 days. The balls can be frozen as well.