To a food processor, add all ingredients and blend until a thick paste/ball forms (see photo) ~3-5 minutes. Scrape down sides as needed.
If mixture is too thick, add more melted coconut butter or tahini (or nut butter). If mixture is too thin, add more almond flour or shredded coconut and pulse. It should be thick and scoopable.
Scoop out 2-Tbsp amounts (I like this cookie scoop) and arrange on a parchment-lined baking sheet. As the recipe is written, you should have about 20 bites.
Set in freezer or refrigerator to firm up. Once firm to the touch, they're ready to enjoy. For best results, store in the freezer up to 1 month or refrigerator up to 1 week. If storing in the freezer, let thaw 5-10 minutes before enjoying for best texture.
*See my full vegan vanilla protein powder review here. I actually used Tropeaka Lean Vanilla Protein Powder here. *Tahini that is more dense and scoopable may yield drier bites. You're looking for tahini (or nut butter) that is smooth and creamy. If your tahini is too dry or thick, I recommend substituting another nut butter (such as peanut or almond) that is fresh, smooth and creamy in consistency for best results. *For best results, make sure your coconut butter is melted and scoopable, rather than hardened and difficult to scoop. Otherwise it will have a hard time blending and the bites will likely turn out too dry. *These bites aren't overly sweet, so if you're looking for a sweeter snack bites, add more dates (up to 6-8 as original recipe is written). *Nutrition is a rough estimate calculated with protein powder and lesser amount of dates. *Recipe adapted from the lovely Lee From America.