Matcha Energy Balls

If you've been on the fence about matcha, make these first. The natural sweetness of dates and the richness of cashews create a perfect backdrop for matcha's earthy flavor - balanced, nuanced, and genuinely hard to stop eating. No baking, minimal cleanup, ready in 10 minutes.

They also keep beautifully in the fridge for a week - making them the ideal Sunday-prep snack.

Culinary grade matcha is perfect here. No need for ceremonial grade in no-bake recipes. See Matcha 101 for the full rundown.

Ingredients (Makes ~16 balls)

• 150g medjool dates, pitted (about 12 dates)
• 100g raw cashews
• 60g rolled oats
• 2 tbsp culinary grade matcha
• 2 tbsp desiccated coconut (plus extra for rolling)
• 1 tbsp coconut oil, melted
• Pinch of sea salt
• 1-2 tbsp water if needed

Method

1. Pulse cashews in a food processor until they resemble coarse crumbs. Add oats and pulse briefly.
2. Add dates, matcha, coconut, coconut oil, and salt. Process until the mixture clumps together when pressed between your fingers. Add water a tablespoon at a time if it's too dry.
3. Roll into balls (about 25g each) using slightly damp hands. Roll in desiccated coconut.
4. Refrigerate for at least 30 minutes before eating - they firm up nicely.

Variations

• Matcha + white chocolate: Press a white chocolate chip into the center before rolling
• Matcha + lemon: Add 1 tsp lemon zest to the base - brightens everything
• Extra protein: Replace 20g oats with vanilla protein powder
• Nut-free: Replace cashews with sunflower seeds

Store in an airtight container in the fridge for up to 1 week, or freeze for 3 months.

🔗 Continue Exploring

• 10 Best Matcha Baking Recipes
• Brown Butter Matcha Cookies
• Matcha Smoothie Bowl
• Matcha 101: Ceremonial vs. Culinary Grade Explained
• The Ultimate Matcha Guide