Description
Bright, chewy, and subtly green, these Matcha Balls melt on your tongue and wake up your snack game. Blending earthy matcha, sweet dates, and toasted coconut for a snack that is indulgent yet simple.
Ingredients
Scale
- 200 g Medjool dates (about 12 large)
- 120 g raw almonds (1 cup)
- 60 g unsweetened shredded coconut (1 cup)
- 10 g matcha powder (2 tsp)
- 60 g tahini or almond butter (1/4 cup)
- 5 ml vanilla extract (1 tsp)
- 2 g sea salt (1/2 tsp Diamond Crystal or 1/4 tsp Morton’s)
- Lemon zest from 1/2 lemon (optional)
- 15–30 ml water (1–2 tbsp)
Instructions
- Preheat a dry skillet over medium heat and toast shredded coconut until fragrant, approximately 2–3 minutes.
- Toast almonds in the same skillet for 6–8 minutes, until aromatic. Cool completely.
- Pulse cooled almonds in a food processor until they reach a coarse meal, about 8–10 pulses.
- Add dates, tahini, matcha powder, vanilla, sea salt, and toasted coconut to the processor. Pulse until the mixture holds together.
- Scoop about 18 g (1 tbsp) of the mixture and roll into balls; you should yield about 12 balls.
- Chill the balls on a lined tray for at least 30 minutes to firm.
Notes
For chunkier balls, reserve chopped almonds and fold in after pulsing. These balls can be stored in the fridge for up to 7 days or frozen 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: 125
- Sugar: 8g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3.5g
- Cholesterol: 0mg