These no bake matcha coconut balls make for an amazing wholesome plant-based snack to boost your energy level. They feature nutrient dense ingredients such as shredded coconut, almond flour and matcha powder... and not a hint of oil! Keep some in the freezer so they are always ready to go.
These no bake matcha coconut balls are so dreamy!
I might be biased though as I am also slightly addicted to matcha. Anyone else?
I have talked about matcha powder having that little something that will get you hooked after a few tries in my mini matcha brownies post.
Matcha does have a mild bitter flavor, almost 'vegetale', but when combined with sweet wholesome ingredients, it becomes a magical element that turns recipes more bright with complex umami and sweet flavors.
And although I thought chocolate + matcha was the way to go (oh hello, delicious matcha chocolate creamy oatmeal), combining green tea flavor with coconut totally makes me rethink that assumption.
The tropical sweet flavor from the coconut adds a nutty twist to these mini bites that pairs so well with the matcha. These bliss balls will give you a nice boost of energy that can help you power through a down in the middle of the day, but without a post-buzz-unproductive-collapse you can get with coffee.
Vegan bliss balls without dates
Medjool dates are great at creating a sticky sweet base for making energy balls. But, my husband, and I know some of you, don't enjoy dates, so here is a bliss ball recipe completely made without using them.
So, what's replacing the date binding factor? It is a combination of chia seeds and almond flour that when in contact with moisture become more sticky.
To help the balls hold well together, you will have to combine the ingredients and then, allow some resting time so the moisture will be absorbed and the batter will become sticky.
Why you'll love this recipe
- Only 6 ingredients
- Quick and simple to prepare
- One-bowl, no food processor or blender!
- Oil-free, dairy-free and 100% plant-based
- Great for meal-prep and freezer friendly
For those of you who are new to matcha, it is simply dried green tea leaves that are crushed into a very fine powder.
When drinking 'regular' green tea, you have to remove the leaves after steeping compared to matcha tea where the crushed leaves are whisked into water or milk. This explains the exceptionally powerful health benefits from matcha mostly because the antioxidant-rich leaves are fully ingested.
Consuming matcha green tea on a regular basis has been proven to help lower your blood pressure and even help prevent heart disease. But what's also great on a day-to-day is that it also boosts your metabolism. This can help your mind stay focused and your body energized in such a relaxed way.
Matcha tea is part of a traditional tea ceremony in Japan for centuries, but became more popular in USA recently mostly for its health benefits. I do enjoy a nice cup of matcha latte, but one of my favorite way is actually to include matcha in baked goods, such as muffins, cookies, brownies and these no bake matcha coconut balls!
Ingredients you'll need
- Shredded coconut
- Matcha powder
- Almond flour
- Maple syrup
- Chia seeds
- Vegan milk
How to make them
Step 1- Combine
In a large bowl, simply combine all the ingredients and stir. Be sure to break all coconut and almond flour clumps by pressing with a spatula or a spoon.
Step 2- Rest + chill
Cover and transfer the dough to the fridge for about 20 minutes. This is essential so the balls hold well.
Step 3- Roll
Roll in balls of desired size. I like to use a small ice cream scoop as it helps create balls of the same size. First press the mixture to squeeze the ingredients together and then roll to smooth. I made 15 balls of about 2 tablespoons each, which I find it to be perfectly bite sized.
This is optional, but you can also cover the balls with more shredded coconut if you want, just to give it a pop in color.
Watch how to make them
What kind of coconut to use
- Desiccated or finely shredded (coconut for baking): These are the best options. The finer the coconut is, the better the balls will hold. I used the fine shredded coconut from Let's Do Organic.
- Regular shredded coconut: These are longer/large shreds which can work great to add texture to baked goods, but won't work well for this recipe as the balls might fall apart.
- Coconut flakes: Not a good option either as they are too big and won't create a sticky bulk to have balls that hold well.
If you only have larger kinds of coconut pieces, then simply give it a few pulse in the food processor before incorporating into the batter.
Also, I recommend to use UNSWEETENED coconut. These balls are not overly sweet so there is place for adding for sweetness, but sugary coconut just would be too much. If you want sweeter bites, just add a tablespoon or two extra of maple syrup.
Almond flour tips
Choose a BLANCHED and FINE almond flour. This is what will give you a better base to absorb on the moisture and create a sticky batter. 'Blanched' simply means that the skin from the almonds were removed before pulverizing them.
Almond meal is made by grinding whole almonds and usually results in a more coarse and brownish mixture that's less processed, but also that won't give you the best result for this recipe.
If you don't have almond flour, then you can make your own. Try to use peeled slivered almonds or whole and blanched almonds for best results. Here is a nice guide on how to make your own almond flour from fool proof living.
Variation and substitutions
- You can use any vegan milk you have on hand. If you want extra coconut flavor, then you can use coconut milk.
- Add a splash of vanilla extract for added flavor, which will pair very well with the coconut and matcha.
- The bites are not overly sweet, so taste the batter after resting and add a little more maple syrup if desired. You could also roll in some coconut sugar for added sweetness.
- I like to roll them in extra shredded coconut to give them a pop of color, but feel free to roll in hemp seeds, chia seeds, cacao nibs or drizzle with nut or coconut butter (or melted chocolate!).
- You can make the balls as big or little as you want!
After rolled, simply store in a covered container in the fridge for up to 5 days. For longer storage, keep in the freezer for up to 6 months, they freeze so well! Let them thaw at room temperature for a few minutes before enjoying.
I haven't tried it, but the almond flour could be replaced using coconut flour. Start with a little less as it is more absorbent. Also, be sure to use a nut-free vegan milk such as oat or coconut milk.
Yes! These are 100% gluten-free!
The chia seeds soak some of the moisture to form a gel, which is super helpful to make the balls stick well. I haven't tried using any other ingredients, but you could try using GROUND flax seeds instead if you have some.
First, be sure you allow the batter to rest for at least 20 minutes before rolling them. I noticed a HUGE difference in between texture pre vs post resting, so don't skip on that. Also, before rolling, you have to press the ingredients in your palm/fingers to first squeeze them against each other, then roll. If the dough still isn't sticky enough, then add 1-2 tablespoon of maple syrup for added stickiness, it should be enough!
More matcha recipes you might like
- Vanilla matcha oat milk latte
- Matcha brownies
- Matcha oatmeal
- Matcha white chocolate cookies
- Blueberry matcha latte
- Matcha chai latte
More energy ball recipes you might like
- Peanut butter chocolate rice krispie treats
- Cherry, vanilla and date energy balls
- Frozen banana and almond butter bites
- Edible cookie dough bites
I hope you enjoy these coconut matcha bliss balls as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!
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No Bake Matcha Coconut Balls with Almond Flour
- 1 ½ cup shredded coconut - fine
- 1 cup almond flour - choose fine and blanched almond flour
- 2 tbsp chia seeds
- 1 tbsp matcha powder - culinary grade
- ¼ cup vegan plain milk
- ¼ cup maple syrup
- In a large bowl, combine all the ingredients until there are no clumps anymore.
- Transfer the mixture to the fridge and let it rest for at least 20 minutes.
- Then, roll in about 15 balls. I like to use an ice cream scoop so they are all about the same size, but any size is fine.
- They can be eaten as is, but you can also cover them with more shredded coconut, chia seeds, coconut sugar, cacao nibs, etc.
- Store in the fridge for up to 5 days but they can also be kept in the freezer for up to 3 months. Let them thaw at room temperature before enjoying.
- The balls are not overly sweet, so if you want them sweeter (taste the batter after the resting time), then add a tablespoon or two of maple syrup extra or roll the balls in a little coconut sugar.
- Try rolling the balls in extra shredded coconut, cacao nibs, hemp seeds, chia seeds, etc.
- How to make them nut-free: you might be able to swap the almond flour for coconut flour, but start with less as it is more absorbent. You might have to play around with the ratio coconut flour/vegan milk until sticky enough to hold.
- These balls are completely gluten-free!
- Use very fine shredded coconut or desiccated coconut. Larger flakes will create too much texture and the balls might not hold well. If large coconut flakes is all you have, then give them a few pulse in the food processor being using!
- If the batter is not sticky enough AFTER the resting time, then try adding some more maple syrup or vegan milk and let it rest a little longer.
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