Whisk the almond flour, vanilla protein powder, and matcha powder together in a large bowl. Using a sieve for the matcha is highly recommended to prevent any small, bitter clumps from forming in the dough.
In a separate small dish, stir together the almond butter, maple syrup, melted coconut oil, and vanilla extract. Ensure the mixture is smooth and glossy before you move on to combining the wet and dry ingredients.
Pour the liquid mixture over the dry green powder and fold them together with a spatula. Press the mixture firmly until it forms a thick, cohesive dough that holds its shape when squeezed in your hand.
Scoop out small portions of the dough and roll them between your palms to create even, round spheres. If the dough is sticking to your skin, lightly dampen your hands with a tiny bit of water to make the rolling process easier.
Roll the finished balls in shredded coconut or a light dusting of extra matcha powder for a professional look. Place them in the refrigerator for at least thirty minutes to allow the coconut oil to firm up and set the texture.
