Mix tahini, cashew butter, cacao powder, honey, spirulina, and sea salt to form a thick paste. Roll into balls and place on a plate. Chill in the freezer for 5-10 minutes. Remove and dust lightly with matcha powder (I shook the matcha through a sifter over the truffles). Top with bee pollen, coconut, and cacao nibs as desired. Keep in refrigerator in an airtight container or plastic bag until ready for travel!