Boost your day with these green no-bake matcha energy balls. They’re a delicious blend of creamy cashews, sweet dates, and matcha green tea powder for a bite-sized pick-me-up.
These protein-dense snacks are perfect for after a workout or an afternoon pick-me-up. They’re made using wholesome ingredients and coated in crunchy pistachio pieces.
Plus, they’re naturally green colour makes them festive for Christmas or St. Patrick’s Day.
Like my double chocolate bliss balls and mocha energy balls, these are naturally sweetened using dates for a guilt-free treat.
Some added bonuses: They’re gluten-free, contain nutrients, healthy fats and antioxidants, they’re whole food plant-based, perfect for meal prep, and make an incredible healthy snack.
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Ingredients + Substitutions
Here’s everything you’ll need for these delicious mocha energy balls.
- Cashews: Use RAW cashews that are unroasted, with no salt and no oil for maximum health benefits. For cashew allergies, you may substitute with other nuts such as blanched almonds or macadamia nuts with similar results.
- Dates: Choose pitted dates, or use Medjool dates and remove the pits.
- Pumpkin seed powder: I’m using this organic pumpkin seed powder. You may use any other protein powder you’d like OR use almond flour.
- Vanilla: Use pure vanilla extract without artificial flavour.
- Matcha powder: Matcha is a Japanese green tea powder made from finely ground green tea leaves. It's earthy in flavour and gives these cookies their naturally green colour. Use high-quality matcha powder for the best results.
- Pistachios: For rolling to add additional texture and flavour, but you may skip it if preferred.
Culinary-grade matcha vs Ceremonial-grade matcha
Ceremonial grade matcha is the top-tier matcha, best for traditional drinking due to its smooth, sweet flavour, vibrant colour, and rich nutrient profile. It’s perfect for appreciating the full depth of matcha.
Culinary grade matcha is made for cooking, with a stronger, more bitter flavour that stands up well in recipes but isn’t suitable for traditional tea ceremonies or drinking without additives.
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Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
- Add everything except the pistachios to your food processor.
- Pulse until broken down and combined, add a bit more water as needed for a sticky texture.
- Roll the mixture into bite-sized balls of approx. 1 tablespoon per one, and place them on a parchment-lined baking sheet.
- Optional: Coat some or all of the matcha energy bites into the crushed pistachio pieces.
Chill the balls for 1 hour in the fridge, or longer, and enjoy.
Variations
- Try other nuts: blanched almonds, pecans, or walnuts.
- For nut-free: use seeds such as sunflower seeds or pepitas.
- Add-ins: toss in some chia seeds, dark chocolate chips, shredded coconut, or cacao powder for added flavour.
Equipment
I use this Cusinart food processor to make these lemon energy balls.
You MAY use a blender if you don’t have a food processor. However, I prefer these with some texture kept intact, and it's easier to transfer the mixture from a food processor.
Storage
Store your energy balls in a sealed container in your fridge for up to 5 days.
Or use a freezer-safe airtight container and freeze them for up to 3 months.
Expert Tips
- If your dates are very dry, soak them in hot water for 10-15 minutes, and then drain them before adding them to your food processor. This will help soften them and make them easier to process.
- Don't overprocess the mixture. These matcha energy balls taste best with a little texture.
- Use slightly wet hands to shape the balls to prevent sticking. The batter will be sticky, which is normal.
More delicious bliss balls
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup pitted dates loosely packed
- 1 cup raw cashews
- 2 tablespoons pumpkin seed protein powder or protein powder of choice or almond flour
- 1 tablespoon matcha powder
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons water
Optional
- ¼ cup chopped pistachios for rolling
Instructions
- Add everything except the water to your food processor and pulse until everything is broken down without being pureed. Then add 2 tablespoons of water and pulse until combined.
- Touch the mixture, and if it is sticky enough to roll into balls, don't add more water. If it still feels too dry, add another teaspoon at a time until you're able to roll it into balls.
- Roll the mixture into small bite-sized balls, approx. 1 tablespoon worth of batter per ball. You should get around 20 servings.
- Optional: Roll some or all of the balls into the crushed pistachio mixture if you'd like.
- Chill in the refrigerator for 1 hour or longer and enjoy.
Notes
- If your dates are very dry, soak them in hot water for 10-15 minutes, and then drain them before adding them to your food processor. This will help soften them and make them easier to process.
- Don't overprocess the mixture. These matcha energy balls taste best with a little texture.
- Use slightly wet hands to shape the balls to prevent sticking. The batter will be sticky, which is normal.
Nutrition
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