Coconut Matcha Protein Energy Balls

Yield: 12-15 Balls

Paleo, Grain-free, Gluten-free, Refined Sugar-free, Dairy-free, Vegan Optional

stack of coconut dusted matcha balls on marble counter

Matcha is a superfood that seriously fuels. It’s a powerful antioxidant that both energizes and calms the body — which is why we love the idea of using it in protein energy balls. In this recipe, matcha is mixed with plant-based protein powders, nut or seed butters, and healthy fats like coconut oil to create two-bites of energizing bliss.

This recipe is almost a one-bowl wonder. That said, it’s still incredibly easy to prepare. You can also make this recipe in bulk and store the energy balls in the freezer to create a healthy on-the-go snack. These energy protein balls can frozen for up to 30 days, but don’t be surprised if they’re all consumed well before then!

Ingredients

  • 1 cup almond flour
  • 1 scoop (15g) Vital Proteins’ Matcha Collagen*
  • 1/4 cup unsweetened coconut flakes
  • 2 tbsp (30g) vanilla protein powder, or unflavoured protein powder of your choice**
  • 1/2 cup tahini or almond butter or peanut butter
  • 1/4 cup virgin coconut oil
  • Optional: 1 tbsp ghee (like Lee’s Provisions’ maple-infused ghee)***
  • 1/2 cup coconut flour (to coat the balls)

* To keep the recipe vegan, use regular matcha or Joya’s matcha-based elixir blend, Focus.

** Use a plant-based protein powder to keep the recipe vegan.

*** To keep the recipe vegan, sub with another fat like coconut oil or nut butter.


coconut matcha balls in two white bowls

Instructions

  1. Mix all the ingredients except the coconut flour together in a bowl.
  2. Measure out 1 heaping tbsp of mixture and roll it into a ball. Repeat this step until you’ve used up the entire mixture and have about 12-15 balls.
  3. Add the coconut flour to a small bowl. Roll each ball into the flour to lightly coat it.
  4. Place in the freezer stored in an airtight container for one hour before eating. These will keep in the freezer for 30 days.

energy protein ball held by two fingers

(All photos courtesy of Jass Stupak)