Striking that balance of satisfying a sweet craving, combating tiredness and providing your body with nourishment and energy is tricky. These energy bites help address all of these! Matcha coconut energy bites provide just the right amount of natural sugar from dates, protein from the almond butter and almond flour, and energy from the matcha powder are going to be my new go-to snack.
For me, they are perfect as an afternoon pick-me up when I need a quick dose of sugar or caffeine. I also eat them as a pre-workout snack in the mornings if I’m not ready to have a full breakfast.
About Matcha
Matcha is a powdered form of green tea with high antioxidant properties, including EGCg. It contains caffeine so it boosts metabolism and burns calories. You’ve probably seen matcha lattes pop up at your local coffee shops. The craze has taken hold, and for our health, it’s a good thing!
Here are some cool facts about matcha!
- When you drink matcha you are consuming the entire leaf and therefore ALL the antioxidant properties.
- Matcha is rich in cholorphyll, vitamins and essential nutrients lie vitamin C, selenium, chromium, zinc and magnesium.
- Matcha powdered green tea has 137 times more antioxidants than regularly brewed green tea.
- One cup of matcha has as much nutritional content as 10 cups of brewed green tea.
To prepare this recipe, all you need is a food processor.
If you’d like to add extra protein or fiber, throw in a tbsp of hemp seeds and/or chia seeds. Make ahead and take it to work or school for a fun snack. 🙂
Matcha Energy Bites
Ingredients
- 1.5 cups Dates pre-soaked in warm water
- 1.5 cups almond flour
- 2 tbsp almond butter
- 2 tbsp matcha powder
- 2-3 tbsp almond milk
- 1 tbsp grated coconut
- 2 tbsp matcha powder for coating the balls
- 1/2 tsp vanilla extract
Optional Add ins
- 1 tbsp chia seeds
- 1 tbsp hemp seeds
Instructions
- Soak the dates in hot water for an hour. Make sure they are pitted. Drain before starting the preparation.
- In a food processor, add the dates, almond butter, grated coconut and optional add-ins.
- In a separate small bowl, mix 2 tbsp matcha powder with 2 tbsp almond milk. Combine with a spoon until it forms a bit of a paste. You may add a tiny splash more almond milk if it is not combining enough.
- Add the matcha paste to the food processor.
- Begin pulsing the mixture. Stop every few pulses to stir the mixture with a spoon. Pulse until the mixture is an even, texture. It should be a sticky consistency thick enough to roll into balls.
- Store the mixture in the refrigerator for at least an hour. this makes it easier to roll.
Prepare the balls
- Once mixture has been refrigerated. Place some matcha powder on a plate. Roll the mixture into 1 inch diameter balls between your palms.
- Coat the balls in a thin layer matcha powder by rolling it around in the powder. Dust off excess powder as it tends to get bitter if you use too much. Store and serve! This stays well in the refrigerator for up to 2 weeks!
Notes
