Matcha Energy Bites that are Delicious, Nutritious and Expeditious by Chef Erin Yeschin of The Inspired Kitchen
Making the Case for Matcha Energy Bites
For taking them on a hike, packed in a school lunch or just out and about on the town, pop them in the freezer overnight so they take longer to soften. When placed in an air-tight container, they can keep in the fridge for a week and freezer for two… if they even last that long without being eaten!
Matcha (Green Tea) Energy Bites
Prep: 20 mins.
Cook: 0 hr.
Makes 10 to 15 bites.
1/2 c of raw unsalted almonds
1/2 c of sunflower seeds
1/4 tsp of sea salt
6 large soft medjool dates (pitted)
3 tbsp of matcha powder
1 tbsp of almond flour / meal
3-4 tbsp of pure maple syrup
1/2 c of finely shredded coconut (in a separate bowl)
Combine the almonds, sunflower seeds and sea salt in a food processor or high speed blender and mix until nuts are chopped smooth.
Add the medjool dates, matcha powder, almond flour, and maple syrup and mix until well blended.
Place parchment paper on a plate of cookie sheet.
Using a small scoop or spoon, scoop out the mixture and roll each spoonful into a ball. (Kids can help!)
Place on the parchment paper.
Before rolling the balls in shredded coconut, wash your hands. They will be sticky!
Take each ball and roll it around in the shredded coconut and place on the parchment paper.
Place the cookie sheet into the fridge to set or the freezer if you’re not traveling with them immediately after.
Che Erin Yeschin’s The Inspired Kitchen is a blog-style site presenting a cornucopia of Paleo / Pescetarian / PlantBased / Allergy-Free recipes. It truly offers inspired wellbeing for ALL, one health conscious recipe at a time. Inspired Wellbeing. Deliciously Simple.