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. 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
- 1/4 tsp fine sea salt
Dark Chocolate Coating:
- 2 T virgin coconut oil
- 3 T maple syrup
- 3 T unsweetened cocoa powder
Instructions:
- Combine filling ingredients in blender or food processor. Blend on high.
- Form into balls; place on baking sheet lined with parchment paper
- Mix coating ingredients
- Dip balls into chocolate; place on baking sheet
- 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!
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.
