Matcha Protein Balls
Ingredients
- ¾ cups of peanut butter
- ½ cup shredded coconut
- ½ cup raw almonds
- 2 tsp matcha powder
- ¼ cup + 1 tbsp maple syrup
- ½ cup pumpkin seeds
Instructions
- Place almond, shredded coconut, and pumpkin seeds in a blender or food processor, and pulse until everything is well-chopped.
- Add peanut butter, maple syrup, and matcha powder, and pulse again until everything is well-combined. If your mixture is too dry (it will depend on which peanut butter you use), add one tbsp. of coconut oil or more peanut butter.
- Roll the paste into 26-28 balls, and then coat them with shredded coconut.
- Keep leftovers in the fridge for up to one week.
Notes
Switch out the peanut butter for date puree for a sweeter taste.
Add ½ cup of matcha powder for an even more intense matcha flavor.
Skip the pumpkin seeds to make these matcha protein balls nut-free.
Instead of matcha, use cocoa powder or spirulina for a different taste!
Use dark chocolate chips instead of shredded coconut if you’re a chocolate lover.
Add ½ cup of matcha powder for an even more intense matcha flavor.
Skip the pumpkin seeds to make these matcha protein balls nut-free.
Instead of matcha, use cocoa powder or spirulina for a different taste!
Use dark chocolate chips instead of shredded coconut if you’re a chocolate lover.
