Description
Bright, grassy matcha meets creamy almond and toasted coconut in a chewy, slightly sweet snack packed with energy.
Ingredients
Scale
- 120 g (1 cup) old-fashioned rolled oats
- 40 g (1/3 cup) blanched almond flour
- 30 g (1/3 cup) unsweetened shredded coconut, plus extra for coating
- 160 g (2/3 cup) smooth almond butter, warmed slightly
- 45 ml (3 tbsp) maple syrup
- 10 g (2 tbsp) culinary-grade matcha powder
- 5 ml (1 tsp) vanilla extract
- 1 g (1/8 tsp) fine salt
- Optional: 15–30 g (2–3 tbsp) chia seeds or 20 g (2 tbsp) protein powder
Instructions
- Toast the coconut: Place shredded coconut in a dry skillet over medium heat and toast, stirring, until fragrant, about 2–3 minutes.
- Warm the binder: Combine almond butter and maple syrup in a small saucepan over low heat, stirring until fluid.
- Mix dry ingredients: In a bowl, whisk together rolled oats, almond flour, and matcha powder until evenly combined.
- Combine and adjust: Pour warm almond butter mixture over the dry mix and stir until mostly combined.
- Chill briefly and roll: Refrigerate the mixture for 10 minutes, then scoop and roll into balls.
- Coat and store: Roll half of the balls in extra toasted coconut and store in an airtight container.
Notes
For a nut-free version, use sunflower seed butter and oat flour. Adjust sweetness as necessary.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 ball
- Calories: 170
- Sugar: 6.5g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2.5g
- Protein: 5g
- Cholesterol: 0mg