These crunchy matcha energy bites will kick your day off with their unique matcha and coconut flavor. With just 6 ingredients, they are quick and easy to make, plus gluten free and vegan. And the best part? No baking involved!
I’ve just realized that I barely talk about the energy bites that I usually make on my blog so this is a right time for me to write it down here after finishing a new energy bites batch. These matcha energy bites are made of matcha powder, shredded coconut, peanut butter, almond flour and a right touch of sweetness from honey. If you never combined matcha green tea and coconut flavor before you will not understand why you haven’t thought of it. They are just insanely good, at least for me.
Matcha is a fine green powder made from green tea leaves that grow in shades to produce more theanine and caffeine and are carefully harvested. Matcha is flavorful and has a higher antioxidant content than most teas. It has been usually consumed as a part of the drink and it even tastes better when being used in other baking and cooking recipes. It’s just a way to enjoy a delightful life.
I use almond flour as a base for these matcha energy bites. As I love eating whole natural almonds as a snack, I want to add them into these bites so I can enjoy them in a different way. You can crush them into a powder in a food processor if you buy a bag of whole almonds or just get a bag of almond flour and proceed with my recipe. If you don’t want almond flour, crushed sugar cookies or vanilla wafers are great choices.
I add shredded coconuts (or coconut flakes) into the energy bite dough so they can add a nice crunch to these bites. I used an unsweetened version shredded coconut as I would love to control the level of sugar used in my recipe. You can use the sweetened version too, just make sure to reduce the amount of added sugar or honey or any kind of sweetener while making these matcha energy bites; otherwise it’ll be overly sweet.
Matcha Energy Bites
- 1 cup (110g) almond flour
- 1 1/4 cups (100g) unsweetened shredded coconuts
- 1/2 cup (125g) peanut butter
- 2 tablespoons (40g) honey substitute with maple syrup
- 1 teaspoon matcha powder
- 1 tablespoon (15ml) almond milk or water
- Melt peanut butter in the microwave for a few seconds until soft and creamy.
- In a food processor, combine all ingredients except milk and pulse until combined, about 20-30 seconds then add almond milk and pulse until mixture starts to stick together and form a dough like consistency. Scrape side to ensure all ingredients are well combined.
- Roll mixture into 1-inch (2.5 cm) balls, and place them in an airtight container. Chill in the fridge for 30 minutes. Dust with additional matcha or roll in additional shredded coconut before serving (optional).
- Store in the fridge until ready to eat. Leftovers can be kept well in the fridge for 5 days or frozen for up to 2 months.
- If you use sweetened shredded coconut, you can omit or reduce to just 1 tablespoon of honey/maple syrup. Feel free to substitute with brown sugar in case you don’t have honey on hand. The level of sweetness depends on personal taste.
- Add in nuts if desired. Some suggestions would be chia seeds, cashews, peanuts, oats, flax seeds or your choice of nut.
- I use a cookie scoop to help divide the bites evenly, and then roll them into nice round balls.