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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For those of you counting calories and macros, please use the following table as a guide.
- 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).
- In a food processor, place the cashews and process until it reaches your preferred texture;
- Then, add the oats, quinoa, desiccated coconut, protein powder, hemp seeds, sesame seeds and matcha powder and process until well combined;
- Add the rice malt syrup and process until well combined;
- Add the coconut milk one tbsp at a time and process. The mixture should begin to resemble cookie crumbs now;
- Finally add water one tbsp at a time and process until the mixture becomes a cookie dough;
- 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;
- Store in a container in the fridge for up to two weeks;
- Enjoy as a mid morning or afternoon snack 🤤