Matcha Coconut Balls

Bright and creamy no-bake energy bites featuring matcha and toasted coconut, perfect for a healthy snack or quick breakfast.

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Preheat a small skillet over medium heat or set the oven to 175°C (350°F). Add 50 g (1/2 cup) shredded coconut to the skillet and stir constantly for 3–5 minutes until golden and fragrant.
In a food processor, add 150 g (1 1/2 cups) blanched almond flour, 50 g (1/2 cup) un-toasted shredded coconut, 10 g (2 tsp) matcha powder, and 2 g (1/2 tsp) fine sea salt. Pulse 4–6 times to mix and aerate.
Add 60 g (1/2 cup) creamy almond butter, 30 g (1/4 cup) melted coconut oil, and 40 g (3 Tbsp) maple syrup to the processor. Pulse and then run for 20–30 seconds until the mixture comes together into a sticky dough.
Transfer the mixture to a bowl and chill in the fridge for 10–15 minutes to firm up; this makes rolling easier.
Use a tablespoon or small cookie scoop to portion 30–35 g (about 1.25 oz) each, then roll into tight balls and place on a lined baking sheet.
Roll each ball in the remaining 50 g (1/2 cup) toasted shredded coconut until evenly coated. Chill for 20–30 minutes until firm.
Serve immediately or store in an airtight container in the fridge.

For a glossy finish, press balls gently with a damp palm to smooth before coating. Store in an airtight container for up to 7 days.