Coconut Matcha Balls

I’ve kind of been holding onto these like some secret, special recipe or something. Like most other things, it was a random creation. I threw these babies together when a friend was over during that crazy week of wind/snowstorms we had and was completely blown away by the result. I think my exact words were “I’m going to make some kind of matcha coconut ball thing, hold on”. Since then, my friends have been demanding them on occasion and are insisting I sell them somewhere. Until then, I’ll share them with you!

If you’ve never heard of matcha, or only know that it’s showing up on every other coffee shop menu, let me explain why it’s the new “thing” these days (because it’s actually thousands of years old). Unlike traditional green tea, where you use the leaves and then discard, matcha uses the entire plant, stem included. The whole thing is ground up super fine and added to (almost) boiling water or milk for the perfect tea or latte. Whisk in some honey and vanilla to really jazz it up and you have yourself an antioxidant powerhouse– without the jitters or caffeine crash. I personally am a lunatic on coffee (apologies to anyone who’s witnessed this); my adrenals are just not on board with it. With this said, I absolutely LOVE matcha and feel energized without any of the coffee-ish effects.

I try to come up with any excuse to use matcha and when mixed with dates + coconut, the flavor is unreal. I can’t really explain why dates have the perfect sweetness for me (but I’m actually going to explain right now). They’re not overpowering, make everything stick together perfectly, and add such flavor to any dish. These energy balls have so few ingredients and can be whipped up in under 10 minutes. Not to mention, they’re full of healthy fats which keep us full and satisfied. What exactly are you waiting for?

INGREDIENTS:

(makes about 12)

2 cups coconut flakes
1/2 cup unsalted cashews
1/4 cup coconut oil
6 large pitted dates
1/2 TSP vanilla extract
1/2 TSP salt
1 TBSP matcha powder
3 TBSP water (more if needed)

Glaze/topping:
1/4 cup coconut oil
1/2 TSP matcha powder
1/2 cup coconut flakes

TO MAKE:

Place coconut flakes, cashews, salt, vanilla, and matcha powder into a food processor. Pulse until fully combined (1-2 minutes)

Add in dates and coconut oil. Process until everything is sticking together, about 1-2 minutes. You may need to scrape down sides every so often.

Add 3 TBSP water and pulse again. The “dough” should stick in between your fingers or easily stay together when formed into a ball. If it’s not, add more water, 1 tbsp at a time.

Form into balls and place on parchment/wax paper on a sheet tray. Throw in the fridge for 15-30 minutes, to harden a bit.

In the mean time, mix coconut oil and matcha in a small bowl for the glaze. Whisk until combined. Fill another small bowl with coconut flakes.

Cover matcha balls in the glaze and roll in coconut flakes. Place back into the fridge for 10-15 minutes to fully set. Store in air-tight container in the fridge for up to 2 weeks or longer in the freezer!