Matcha and date energy balls
No baking: 16 balls in a quarter of an hour, with about 11–13 mg of caffeine a ball in the mix.
Preparation
15 min
Total
15 min
Servings
16
Level
Easy
Dates provide sweetness and stickiness, nuts add texture, and matcha brings colour, a grassy flavour and caffeine. The mix holds 6 g of culinary matcha, so about 11–13 mg of caffeine a ball; balls rolled in matcha carry a little more, depending on how much sticks.
There’s no baking or cooling involved here. All it takes is one press of the blender button and a quarter of an hour’s shaping.
Ingredients
200 g Medjool dates, pitted
150 g almonds or cashews
60 g oat flakes
6 g culinary matcha
1 tbsp coconut oil
a pinch salt
2 tbsp each desiccated coconut and matcha for coating
Preparation
1
If the dates are dried, pour boiling water over them for 10 minutes and drain. You can use fresh Medjool dates straight away.
2
Grind the almonds and oat flakes into coarse crumbs — not into a fine powder, as the balls should retain a noticeable texture.
3
Add the dates, sifted matcha, coconut oil and salt. Blend in short bursts until the mixture starts to form a ball against the sides of the blender.
4
Check the consistency: when squeezed in your hand, the mixture should hold its shape. If it’s too dry, add a date; if it’s too wet, add a spoonful of flakes.
5
Shape the mixture into balls the size of a walnut, pressing them firmly in your hands.
6
Coat half of them in desiccated coconut and the other half in matcha. Sift the matcha through a sieve onto a plate — this will ensure the balls are covered in an even, velvety layer.
7
Store in the fridge for up to two weeks or in the freezer for up to three months.
