1. Line rimmed baking sheet with parchment paper.

2. To make the filling: In a food processor or high-speed blender, combine the coconut, dates, seeds, coconut oil, matcha and salt. Pulse or blend on high, stopping as needed to scrape underneath the blade, until smooth.

3. Use a tablespoon to scoop a small amount into your hands and roll into a bite-size ball. Continue with the rest of the mixture. Place the balls on the baking sheet and pop in the freezer to chill for 15 minutes.

4. To make the coating: In a small microwave safe bowl, microwave the coconut oil for 30 seconds, or just until melted. Stir in the maple syrup and cocoa powder.

5. Drop one ball at a time in the chocolate coating, use a fork to lift out, and return to the baking sheet. Continue with the remaining balls. Drizzle any remaining chocolate on top.

6. Place in the fridge for at least 30 minutes, or until ready to serve. Store leftovers in the fridge for up to 2 weeks or in the freezer for up to 3 months.