Ingredients
Scale
- 1 ½ cups rolled oats (use gluten-free if necessary)
- ½ cup cashew butter or almond butter
- ¼ cup pure maple syrup
- 1 ½ tablespoons high-quality matcha powder (ceremonial or culinary grade)
- 2 tablespoons unsweetened shredded coconut (plus extra for rolling)
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- A tiny pinch of sea salt
- 1–2 teaspoons water (only if the mixture is too dry)
Instructions
- Gather all your ingredients on the counter. Sift your matcha powder through a fine-mesh strainer into a small bowl to remove any clumps. This ensures a smooth, even color and flavor throughout your energy balls. Line a small tray with parchment paper so the balls do not stick once you roll them.
- In a large mixing bowl, combine the rolled oats, shredded coconut, chia seeds, and the sifted matcha powder. Stir these dry ingredients until the green powder coats the oats evenly. Add the cashew butter, maple syrup, vanilla extract, and sea salt. Use a sturdy spatula or your hands to mix everything together. If the dough feels too crumbly and won’t hold its shape, add a teaspoon of water at a time until it reaches a tacky, moldable consistency.
- Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a smooth ball. For an extra touch of elegance, roll the finished ball in a small bowl of shredded coconut or a dusting of extra matcha powder. Place the balls on your prepared tray. Refrigerate them for at least 30 minutes to let them firm up. Transfer the chilled balls to an airtight container and store them in the fridge for up to one week.
- Cook Time: 15 minutes