Matcha Protein Bliss Balls

Everyone seem to be a little crazy about matcha lately. There are matcha latte, matcha smoothie, matcha gelato, matcha cookies, raw matcha bars and matcha bliss balls, just to name a few.

To be honest, I was never really a big fan of matcha until my trip to Japan a few months ago. You can find everything matcha in Japan. There were matcha lattes and matcha gelatos/ice creams everywhere in Japan, even lattes and ice creams from the vending machines. And so, I tried all these matcha goodness in Japan and over the two weeks I was there, I began to enjoy the taste of matcha.

So, I bought a few packets of matcha powder from Japan and I have been experimenting with the matcha powder ever since. I have made my own matcha latte, matcha cookies and matcha bliss balls. So, today I would love to share with you my matcha protein bliss balls recipe.

Unlike most of my bliss ball recipes, these bliss balls do not contain almonds or dates but rather I have used cashews and rice malt syrup. These bliss balls are packed with good fat, complex carbohydrates, protein and are only 57 calories each 😍

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. 😊

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Matcha Protein Bliss Balls πŸ™‚

For those of you counting calories and macros, please use the following table as a guide.

Matcha Bliss Ball Nutrition Facts.

Makes 24


  • 1/2 cup cashews, raw;
  • 1/2 cup rolled oats;
  • 1/2 cup quinoa flakes;
  • 1/2 cup desiccated coconut;
  • 4 tbsp vanilla protein powder;
  • 1 tbsp hemp seeds;
  • 1 tbsp sesame seeds;
  • 1-3 tsp matcha powder (depending on how much you like matcha)
  • 2.5 rice malt syrup (you can add more if you like your protein balls sweeter);
  • 4 tbsp unsweetened coconut milk; and
  • 4 tbsp water (can be more or less).


  1. In a food processor, place the cashews and process until it reaches your preferred texture;
  2. Then, add the oats, quinoa, desiccated coconut, protein powder, hemp seeds, sesame seeds and matcha powder and process until well combined;
  3. Add the rice malt syrup and process until well combined;
  4. Add the coconut milk one tbsp at a time and process. The mixture should begin to resemble cookie crumbs now;
  5. Finally add water one tbsp at a time and process until the mixture becomes a cookie dough;
  6. Once the mixture is a cookie dough, form into bite-size balls – I used a tbsp as a guide to the size of my balls;
  7. Store in a container in the fridge for up to two weeks;
  8. Enjoy as a mid morning or afternoon snack 🀀
Yum πŸ™‚

Happy making.



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