Japanese matcha dango brown rice syrup

1 c soaked raw cashews
2 T raw agave or brown rice syrup
1 T matcha (pure green tea)
¼ c fine shredded coconut flakes, unsweetened

Drain the cashews and rinse a few times over. In a food processor add all the ingredients. When a thick paste has been formed roll into balls.

They are softer at room temperature but have richer, creamier flavor. Only keep refrigerated to store.