Description
These no-bake energy bites combine green tea cream and toasted coconut for a chewy, sweet snack that’s perfect for lunchboxes or coffee breaks.
Ingredients
Scale
- 200 g Medjool dates (about 12 large dates)
- 160 g almond flour (1 1/2 cups)
- 120 g unsweetened shredded coconut (1 cup + 1/2 cup for coating)
- 10 g matcha powder (2 tbsp)
- 30 ml coconut oil, melted (2 tbsp)
- 30 ml maple syrup (2 tbsp)
- 5 ml vanilla extract (1 tsp)
- 1/2 tsp fine sea salt
- Optional: 30 g hemp seeds or protein powder (1/4 cup)
Instructions
- Toast the coating coconut by spreading 50 g (1/2 cup) shredded coconut on a small dry pan and toasting over medium heat for 3–4 minutes, stirring every 30 seconds.
- Pit and soften the dates by soaking them in warm water for 10 minutes if they are dry, then draining well.
- Process the wet base by pulsing the drained dates with melted coconut oil, maple syrup, vanilla, and matcha until a thick paste forms.
- Add the dry ingredients: almond flour, shredded coconut, and fine sea salt to the processor and pulse until combined but still slightly coarse.
- Taste and adjust the mixture; add more matcha if needed or almond flour if too wet.
- Shape the mixture into 12 even balls using a cookie scoop or your hands, then roll in the toasted coconut to coat.
- Chill the balls in the fridge for 30 minutes or freeze for 10 minutes to firm up.
Notes
Store in an airtight container in the fridge for up to 10 days. They freeze well 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: 210
- Sugar: 12g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg