Place 2 cups of coconut flakes, cashews, salt, vanilla, and matcha powder into a food processor. Pulse until fully combined.
Add in dates and coconut oil. Process until everything is sticking together, about 1-2 minutes. You may need to scrape down sides every so often. If your dates are a bit dried out, soak in warm water to soften for 5 minutes and drain.
Add 1 tbsp water and pulse again. The “dough” should stick in between your fingers or easily stay together when formed into a ball. If it’s not, add more water, 1 tsp at a time.
Form into balls and place on a parchment-lined baking sheet. Add the remaining ¼ cup of coconut flakes to a small mixing bowl. Toss each ball in the coconut flakes and roll to coat.
Place the sheet tray into the fridge for 10-15 minutes to fully set. Store in air-tight container in the fridge for up to 2 weeks or one month in the freezer!
