These ‘matcha energy bites’ are loaded with minerals, protein, vitamins, antioxidants, and healthy oils. Wholesome and yummy bites are easy to make. And they easily adapt to various allergies and food sensitivities:
Try sunflower seed butter and substitute oat or wheat flour for the almond flour, if you will be serving folks with tree nut or peanut issues.
If you will be serving anyone with gluten sensitivity, be sure to seek out certified gluten-free oats (find one at Bob’s Red Mill). Oats do not contain gluten, but it’s common practice to rotate wheat and oat crops, so most ‘regular’ oats have some cross-contamination. FYI, our green tea products are all gluten free.
Along with being nutrient-dense, they are also a bit calorie-dense…so I enjoy one or two at a time. These are super-delicious and satisfying snacks–you will be so happy to find them in your cooler when you are going for next outdoor adventure!
How to Make Coconut Matcha Energy Bites
- ½ cup ground almonds (almond flour)
- ½ cup rolled oats
- 2 Tb ground roasted flax seeds
- 1 tsp cinnamon
- ½ tsp Matcha
- 1 cup coarsely chopped dried fruit (figs, dates, apricots, apples, etc.)
- 1/3 cup nut butter (almond, cashew, or hazelnut), or peanut butter
- 2 Tb coconut oil
- 1/3 cup chocolate chips or cacao nibs
For coating the Bites:
- ½ cup unsweetened dried coconut
- ¼ tsp Matcha
* Toast the ground almonds and oats in a 300-degree oven for 10 minutes.
* Put the almond flour, oats, flax seed, cinnamon, and ½ tsp matcha into a large bowl.
* Process the dried fruit chunks in a food processor, pulsing until they are chopped fine. If the mixture gets too sticky, add a 1/2 cup of the dry ingredients to the bowl.
* Melt the coconut oil to a liquid and mix into the nut butter until fully incorporated.
* Stir the nut butter mixture and chopped fruit into the dry ingredients and mix together thoroughly.
* Put the bowl into the refrigerator for 10-15 minutes to let the contents cool and firm up.
* Add the chocolate chips or cacao nibs and roll the mixture into 1 ½ balls.
* Mix the dried coconut and ¼ tsp matcha together in a small bowl and roll each bite to coat it thoroughly.
* Store in a covered dish in the refrigerator, or in a zip-top bag in the freezer.
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