• Soak the dates in hot water for an hour. Make sure they are pitted. Drain before starting the preparation. 
• In a food processor, add the dates, almond butter, grated coconut and optional add-ins. 
• In a separate small bowl, mix 2 tbsp matcha powder with 2 tbsp almond milk. Combine with a spoon until it forms a bit of a paste. You may add a tiny splash more almond milk if it is not combining enough.  
• Add the matcha paste to the food processor. 
• Begin pulsing the mixture. Stop every few pulses to stir the mixture with a spoon. Pulse until the mixture is an even, texture. It should be a sticky consistency thick enough to roll into balls. 
• Store the mixture in the refrigerator for at least an hour. this makes it easier to roll. 

Prepare the balls

• Once mixture has been refrigerated. Place some matcha powder on a plate. Roll the mixture into 1 inch diameter balls between your palms. 
• Coat the balls in a thin layer matcha powder by rolling it around in the powder. Dust off excess powder as it tends to get bitter if you use too much.  Store and serve! This stays well in the refrigerator for up to 2 weeks!