Chocolate Matcha Balls
This is my take on the snack balls you can find in most cafes at the moment. These are a nut free sweet chocolate treat with a green tea boost.
Chocolate Matcha balls
2 cups pumpkin seeds
2 cups sunflower butter
¾ cup coconut flakes
3 scoops of protein
3 tbsp. Maple syrup
¼ cup coconut oil
¼ cup cacao nibs
1 tbsp. ground cinnamon
1 tsp. Vanilla powder
2 tsp. Matcha powder
Place all of the ingredients apart from one teaspoon of matcha powder into a food processor.
Blend everything together until it forms a dough that sticks together – depending on the type of protein powder you may need to add more liquid to bring everything together, use some more melted coconut oil, add it a little at a time.
Roll the dough into bite-sized balls and lay them out on a lined baking sheet, put the balls into the fridge to set, this should take about 10 minutes.
When the balls are set, sprinkle the remaining matcha powder over the balls.
You can keep the balls in an airtight container in the fridge for up to one week.