To a food processor, add the wafer cookies. Pulse until the wafer cookies have transformed into crumbs; about 20 seconds. Scoop out 1/3 of a cup of the crumbs and set them aside. We’re going to use them later to roll the snack balls. 

Add the cashew butter to the food processor, honey, rolled oats and salt. Pulse for about 30 seconds, until the mixture comes together and a loose ball forms. Transfer to a medium bowl and cover with plastic wrap; transfer to the fridge and chill for about 15 minutes, just until slightly firmed. 

Spread out the crumbs on a plate. Remove the mixture from the fridge and using a teaspoon measure, scoop out a heaping teaspoon of the cashew butter mixture and roll it in between your palms. Roll the ball in the crumbs, sprinkling the crumbs on any bare spots, if needed. Transfer to a cutting board. Repeat until you’ve worked through the entire cashew butter mixture.

Serve immediately or keep in an air-tight container and store in the fridge.