Put all the ingredients (apart from the white chocolate and matcha) into a food processor and blend until well combined. You should be able to squeeze the mixture together easily. If it is too dry, add 1-2 dates to help the mixture stick together.
Roll into 24 balls and freeze for at least 2 hours.
Cut the white chocolate into small squares and melt it in a bowl over simmering water. Remove from the heat, add the matcha and mix until it reaches the desired colour.
Allow the chocolate to cool slightly before dipping the frozen ball into the chocolate, using a fork to create a sprout-like texture.
Place the sprouted chocolate balls in cases and box them. They will last for at least 2 weeks in the fridge.
