Matcha Energy Bites

I am so excited to be sharing this recipe for Matcha Energy Bites. When I first changed my diet several years ago I found that snacks were really the hardest thing for me. It was usually the one time of the day I would not go for a healthy option or I would just be starving because I couldn’t find anything to eat.

Over time I learned to have some small items on hand for when I got really hungry. These Matcha Energy Bites are a great thing to store in your refrigerator for when you need a little protein and perhaps a little caffeine to get you through the day.

I paired the matcha with some dates, cashews, cacao nibs, chia seeds and collagen. This recipe was kind of born out of the – “what do I have in my pantry that I can throw in a food processor.” That is how the best recipes are made right?!

I prefer/LOVE to use Date Lady Dates in this recipe. It is not necessary but I do highly recommend them. They are the best dates I have ever had…basically tastes like nature’s caramel. You can order them HERE

 

I used peanut butter in this recipe partly as a binder but also for the flavor. If you can’t tolerate peanut butter feel free to substitute with a creamy almond butter or even cashew butter.

Enjoy!

Matcha Energy Bites
Yields 20
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
Ingredients
  1. 3oz dates, pitted (I prefer Date Lady )
  2. 1 cup raw cashews
  3. ½ cup cacao nibs
  4. ¼ cup chia seeds
  5. 2 Tbsp collagen protein ( see notes )
  6. 1 Tbsp Cacao powder
  7. 2 tsp matcha powder ( I use this one )
  8. ¾ cup creamy peanut butter
  9. 1 tsp vanilla extract
  10. ¼ tps sea salt
  11. ½ cup shredded coconut (optional topping)
Instructions
  1. Add the dates, cashews, cacao nibs and chia seeds to a food processer and pulse until everything is coarsely chopped
  2. Add the collagen, cacao, matcha, peanut butter, vanilla extract and sea salt and pulse until the mixture starts to from in to a ball.
  3. Scoop about a tablespoon of batter out and roll in to a ball. Roll in the shredded coconut and repeat with the reaming batter.
  4. Store in an airtight container in the refrigerator.
Notes
  1. I prefer to use collagen protein in this recipe but feel free to leave it out for a vegan option.
  2. If you can't tolerate the peanut butter feel free to substitute for almond or cashew butter.
Jessi's Kitchen http://jessiskitchen.com/