Description
Bright, slightly grassy, and satisfyingly chewy, these no-bake Matcha coconut balls are a sweet, nutty snack made with dates, almond flour, and shredded coconut.
Ingredients
Scale
- 180 g Medjool dates (about 12 large, pitted)
- 120 g unsweetened shredded coconut plus 30 g for rolling
- 120 g almond flour
- 10 g matcha powder (2 tbsp)
- 30 g coconut oil, melted (2 tbsp)
- 30 ml maple syrup (2 tbsp)
- 5 ml vanilla extract (1 tsp)
- 1/4 tsp fine sea salt (1.5 g)
- Optional: 10 g chia or hemp seeds; 30 g cocoa nibs
Instructions
- Prep the dates and dry ingredients: Pit and roughly chop dates. Measure almond flour and shredded coconut.
- Make the date paste: In a food processor, pulse the dates for 30–45 seconds until a sticky paste forms.
- Combine the base ingredients: Add almond flour, shredded coconut, matcha powder, maple syrup, melted coconut oil, vanilla, and salt. Pulse until clumped.
- Test and adjust: Pinch a small amount and roll into a ball. Adjust moisture if crumbly or too wet.
- Form the balls and coat: Scoop portions and roll them into spheres. Roll half in reserved coconut.
- Chill to set: Place balls on a tray and chill for 30 minutes until firm.
Notes
For a nut-free version, substitute sunflower seed flour for almond flour. These energy bites keep well in the fridge for up to 7 days and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 ball
- Calories: 200
- Sugar: 10g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg