clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Matcha Protein Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Ingrid DeHart
  • Total Time: 20 minutes
  • Yield: 16 balls 1x


These Coconut Matcha Protein Bites are a delicious high protein, low carb snack.  They’re easy to make and taste delicious.


  • 1/3 cup ground flax seeds or 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
  • 12 Tablespoons honey or 24 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


  1. Grind flax seeds in a spice grinder until very finely ground**
  2. Place flax meal, cashew butter (sunflower seed butter), dates (if using) in food processor. Process until combined.
  3. 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.
  4. 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.
  5. Mix 1/4 cup shredded coconut with 1/4 teaspoon matcha together on a plate.
  6. 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.
  7. Roll each ball in the shredded coconut/matcha mix to coat evenly.
  8. Freeze for 15 minutes if you want to eat them right away or refrigerate for 1 hour to set.
  9. 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 flax meal skip this step.

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