MATCHA BALLS. In a food processor blend 1/2c to 3/4c cashews, scraping the sides as needed. Once those are blended, add 1/4c coconut flour, 1/4c gluten-free oats, 2TBSP maple syrup, 1tsp matcha powder, 1/4tsp vanilla, and 2 TBSP vanilla almond milk. Roll into balls and refrigerate for 10-15 min! Store in an air tight container.