Ingredients
Method
Process the Cashews
- Begin by adding the cashews to a food processor. Pulse them for about 20–30 seconds, until they form a coarse, crumbly texture. Avoid over-processing the cashews, as you don’t want them to turn into cashew butter. This base will give the energy balls a smooth, slightly crunchy texture.
Add the Dates for Sweetness
- Next, add the pitted dates to the cashew mixture. If your dates are a bit dry, soak them in warm water for 10 minutes, then drain well. This will make them easier to blend. Pulse the dates and cashews together until they start to form a sticky, cohesive mixture.
Blend in the Matcha Powder and Shredded Coconut
- Add the matcha powder and shredded coconut to the mixture, blending until everything is well incorporated. The mixture should take on a beautiful green hue from the matcha, and you’ll smell the earthy aroma mixing with the sweet dates. If the mixture seems a bit dry, add a small amount of water (just a teaspoon at a time) to help it bind together.
Form into Balls
- Once the mixture is ready, it’s time to roll it into energy balls. Take about a tablespoon of the mixture and roll it between your palms to form a ball. Continue this process until you’ve used all of the mixture, yielding around 12–15 energy balls, depending on their size.
Optional Coconut Roll
- For a beautiful finish and extra coconut flavor, you can roll each energy ball in additional shredded coconut. This adds texture, enhances the coconut flavor, and makes each ball look even more tempting.
Chill and Enjoy
- Place your completed matcha energy balls on a plate or baking sheet and refrigerate for at least 20–30 minutes to help them firm up. Once chilled, transfer them to an airtight container and store them in the fridge, where they’ll keep fresh for up to two weeks.