Chocolate Matcha Energy Balls

The following recipe is from Shalane Flanagan and Elyse Kopecky’s cookbook Run Fast. Cook Fast. Eat Slow.

We made this delicious energy ball with our Matcha, finding it was a good source of energy and filling too.  If you prefer low caffeine, substitute Matcha with Edible Green Sencha powder.

If you like to be adventurous, try using our Matcha Mint for an added fresh taste!

Filling:

• 1/4 cup shredded coconut
• 1/2 cup dates (Deglet Noor variety)
• 3/4 cup raw pumpkin seeds
• 2 T virgin coconut oil
• 1 T Matcha Green Tea Powder (For a brighter green color, use Ceremonial Grade Matcha, SAE or Uji Matcha)
• 1/4 tsp fine sea salt

Dark Chocolate Coating:

• 2 T virgin coconut oil
• 3 T maple syrup
• 3 T unsweetened cocoa powder

Instructions:

1. Combine filling ingredients in a blender or food processor.  Blend on high.
2. Form into balls; place on a baking sheet lined with parchment paper
3. Mix coating ingredients
4. Dip balls into chocolate; place on baking sheet
5. Store in refrigerator

Chocolate Matcha Energy Balls

A delicious energy ball with our Matcha, finding it was a good source of energy and filling too. Try using our Matcha Mint for an added fresh taste!

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Course Snack

Cuisine Fusion

Equipment

• Blender or Food Processor

Ingredients

  

• ¼ cup Shredded Coconut
• ½ cup Dates Deglet Noor variety
• ¾ cup Raw Pumpkin Seeds
• 4 tbsp Virgin Coconut Oil, divided
• 1 tbsp Matcha Powder
• ¼ tsp Sea Salt, fine
• 3 tbsp Maple Syrup
• 3 tbsp Unsweetened Cocoa Powder

Instructions

 

• Combine coconut, dates, pumpkin seeds, 2 tbsp coconut oil, matcha and sea salt in blender or food processor.  Blend on high.
• Form into balls; place on baking sheet lined with parchment paper.
• Mix 2tbsp coconut oil, maple syrup and cocoa powder.
• Dip balls into chocolate; place on baking sheet.
• Store in refrigerator.

Keyword Energy Bites, Matcha, Matcha Mint