Ensure all dates are pitted. If your dates are not very soft, soak them in hot water for 5 minutes, then drain thoroughly before proceeding.

In a food processor, combine the dry ingredients: rolled oats, almond flour, matcha powder, and sea salt. Pulse until the oats are slightly broken down into a coarse flour consistency.

Add the pitted dates, almond butter, and vanilla extract to the food processor. Process continuously, scraping down the sides as necessary. The mixture will start to look crumbly at first.

Continue processing until a sticky dough forms that holds together when pressed between your fingers. If the mixture is too dry, add water or almond milk one tablespoon at a time until the desired consistency is reached.

Scoop out a rounded tablespoon of the mixture and roll it tightly between your palms to form smooth balls, about 1 to 1.5 inches in diameter.

If using, gently roll the finished energy balls in the shredded coconut to coat lightly. Place the finished matcha energy balls on a parchment-lined plate or tray.

Refrigerate for at least 30 minutes to allow them to firm up. Store leftovers in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.