To a food processor, add all ingredients (starting with the lesser end of recommended amounts and working your way up) and blend until a thick but moldable cookie dough-like texture forms (see photo), ~3-5 minutes. Scrape down sides as needed.
If mixture is too thick or crumbly, add more cashew butter and/or another date. If mixture is too wet, add more almond flour and pulse. It should be thick and scoopable.
Taste and adjust flavor as needed, adding more matcha for matcha flavor, dates for sweetness, or cashew butter for creaminess.
Scoop out 1-Tbsp amounts and gently roll into balls (as the recipe is written, there should be about 22). Repeat until all dough is formed into balls.
Enjoy as is, roll in shredded coconut or hemp seeds, or refrigerate for 10-15 minutes to chill before topping with warmed (melted) coconut butter. If "frosting," chill again to set (about 10 minutes).
If freezing or refrigerating bites before serving, they're ready to enjoy once they're firm to the touch. 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. We used Tropeaka Lean Vanilla Protein Powder, which does contain sprouted brown rice protein. For grain-free bites, use the alternative protein powder of your choice. *For best results, make sure your coconut butter is melted and pourable, 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 bite, add more dates (up to 6-8 as original recipe is written). *Nutrition is a rough estimate calculated with the lesser amount of dates and without optional ingredients.