These Coconut Matcha Protein Balls are a delicious high protein, low carb snack. It’s an easy, no bake recipe featuring sweet coconut, matcha and creamy cashew or sunflower butter. The matcha provides an added boost of energy and nutritional benefits.
I start most mornings with a matcha latte and I thought it would be great to add a matcha protein ball recipe to enjoy as a snack. Even though I don’t snack much I love taking these little bites with me when I hike.
These Coconut Matcha Protein Balls are a great afternoon snack to keep full between meals. They’re simple to make and a delicious way to get more protein, fiber, healthy fats, and energizing carbs to fuel your body, mind, and soul. They’re also a good grab -and-go breakfast treat. Since matcha contains a little caffeine, it provides an extra burst of energy.
What is Matcha
Matcha is a type of green tea in which young tea leaves are ground into a bright green powder. When you drink matcha, you’re consuming the whole tea leaves, maintaining most of their nutrients instead of steeping the leaves and tossing them away.
Green tea is rich in a class of antioxidants called catechins, and is particularly high in one called EGCG (epigallocatechin gallate). Antioxidants are compounds our body uses to balance free radicals.
Matcha is grown and cultivated in Japan. For centuries monks have used matcha to support well-being and concentration during meditation. It has grown in popularity in the west over the last 10 years.
Look for matcha powder with a vibrant green color. I’ve tried many that aren’t very good, and you can usually tell when the powder is pale green.
Ingredient Benefits and Substitutions
- Ground flax meal – grind flax meal in a spice grinder until very finely ground
- Cashew butter – sunflower butter can be used for nut free, almond butter will also work
- Matcha powder – high in catechins, an antioxidant that boosts your immunity and protects cells from damage.
- Unsweetened vanilla protein powder – these are the ones I like, vegan or whey
- Unsweetened shredded coconut – high in fiber and medium chain fatty acids (MCFAs)
- Coconut butter – helps keep the balls firm at room temperature but you can use all coconut oil
- Coconut oil – smooths out the ingredients, unrefined has a more coconut taste
- Honey or maple syrup – for sweetness, dates can be used instead
- Lemon – gives a small boost to the efficiency of matcha’s antioxidant catechins benefits
How To Store Matcha Protein Balls
These matcha protein balls keep for a week in an airtight container in your fridge.
They will hold up well out of the refrigerator for 2-3 hours especially if you use the coconut butter.
If you want to keep them longer you can store them in the freezer for 2 months. Thaw the balls for a few minutes before you enjoy them!
I hope you love these beautiful, healthy, high protein, low sugar balls. They’re easy to make and deliciously satisfying.
If you like this recipe, try these other energy ball snacks:
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These Coconut Matcha Protein Balls are a delicious high protein, low carb snack. They’re easy to make and taste delicious.
- 1/3 cup ground flax meal
- 4 Tablespoons cashew butter or sunflower seed butter (nut free)
- 1 teaspoon matcha green tea powder
- 1/3 cup unsweetened shredded coconut
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1–2 Tablespoons honey or 2–4 dates
- 2 scoops vanilla protein powder of choice, vegan or whey
- 2 Tablespoons coconut butter, softened to room temperature
- 1 Tablespoon coconut oil, softened to room temperature
- ¼ cup coconut mixed with 1/4 teaspoon matcha for coating
- Grind flax meal in a spice grinder until very finely ground**
- Place flax meal, cashew butter (sunflower seed butter), dates (if using) in food processor. Process until combined.
- Add shredded coconut, matcha powder, lemon zest, lemon juice, honey, protein powder, coconut butter and coconut oil. Process until a smooth batter is formed. Be sure to stop the food processor and scrape sides, then continue to blend until smooth.
- Put batter into a bowl, bring together to make one large ball, cover with plastic wrap, and place in refrigerator to firm up for about 20 minutes.
- Mix 1/4 cup shredded coconut with 1/4 teaspoon matcha together on a plate.
- Remove batter from fridge and then roll the dough into balls using about 1 heaping teaspoon of the matcha batter. You’ll get about 16.
- Roll each ball in the shredded coconut/matcha mix to coat evenly.
- Freeze for 15 minutes if you want to eat them right away or refrigerate for 1 hour to set.
- Store in fridge for up to a week to maintain freshness, or in the freezer for up to 2 months.
It’s best to grind flax right before using. It goes rancid very quickly.
If using dates add them at the beginning with the flax meal and cashew butter.
- Prep Time: 20 minutes
- Category: Snack, Breakfast
- Cuisine: Vegan, Paleo, Refined Sugar Free,Gluten-Free, Whole30
Keywords: matcha protein balls, matcha energy balls