In a medium bowl, stir together 1 tbsp of the matcha powder with the maple or agave syrup, coconut oil, salt and vanilla. Finely chop 3/4 cup of the almonds (you can do this with a knife or by pulsing them in a food processor for a few seconds). Then roughly chop the remaining 1/4 cup of almonds. Add the finely + roughly chopped almonds to the bowl along with the ground almonds, pecans and pumpkin seeds. Stir together until you get a kind of sticky dough.