Gluten-free matcha coconut energy balls

Gluten-free matcha coconut energy balls with cashews, dates and desiccated coconut: an easy no-bake recipe with gentle sweetness and a subtly bitter matcha note.

At a glance

• Serves 12
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 95 kcal per serving
• Protein: 2 g
• Fat: 6 g
• Carbs: 10 g

Ingredients

• 150g cashews
• 100g dates (Medjool, stoned)
• 40g desiccated coconut
• 1 tbsp coconut oil
• 2 tsp matcha powder
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: food processor · grater

1. Roughly chop the cashews in a food processor so they keep a little bite.
2. Add the dates, coconut oil, matcha powder, vanilla extract and salt and blend until you have a sticky mixture that holds together when pressed.
3. Briefly mix in some of the desiccated coconut to make the texture a little lighter and more aromatic.
4. With slightly damp hands, shape even balls, then roll them in the remaining desiccated coconut.
5. Chill the balls for at least 30 min so they firm up and the flavours come together.
6. Serve well chilled, or keep in an airtight container in the fridge.

Good to know

When you need something quick, these little balls are just right. They're soft, slightly nutty and have that mild, delicate matcha note.

Swaps

Cashews → almonds (more fibre, a little more vitamin E) | dates → dried figs (more fibre, plenty of minerals) | coconut oil → avocado oil (more monounsaturated fats, more neutral flavour) | desiccated coconut → finely chopped hazelnuts (more unsaturated fats, stronger flavour)

Allergens

Contains tree nuts and is not suitable for people with a nut allergy. For children, only in small amounts because of the matcha and its natural caffeine; during pregnancy, also enjoy mindfully and in moderation.

Dairy-free recipes