Description
Bright green and tender, these little Matcha energy balls combine earthy matcha, toasted coconut, and a buttery nut base for a filling snack.
Ingredients
Scale
- 120 g Medjool dates (about 5 large)
- 150 g almond flour (1 1/2 cups)
- 80 g unsweetened shredded coconut (1 cup) plus 30 g (1/3 cup) for rolling
- 12 g matcha powder (2 tbsp, sifted)
- 120 g almond butter (1/2 cup)
- 60 ml maple syrup (1/4 cup)
- 30 g melted coconut oil (2 tbsp)
- 5 ml vanilla extract (1 tsp)
- 1/4 tsp fine sea salt
Instructions
- Prepare the dates and wet base: Pit and weigh 120 g of Medjool dates. In a food processor, pulse the dates with almond butter, maple syrup, melted coconut oil, vanilla, and fine sea salt until a smooth paste forms.
- Add dry ingredients: Sift matcha into the processor, then add almond flour and shredded coconut. Pulse until the mixture just comes together.
- Check texture and chill: Pinch a small amount; it should hold but be slightly tacky. Chill in the fridge for 15 minutes.
- Portion and roll: Portion the dough into 12 pieces, roll into balls, and roll in extra shredded coconut to coat.
- Place the rolled balls on a tray and chill again for 10–15 minutes to firm. Serve immediately or store as directed.
Notes
These energy balls can be stored in the fridge for up to 7 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: Asian
Nutrition
- Serving Size: 1 ball
- Calories: 250
- Sugar: 14g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg