These protein and fiber packed energy bites are filled with nuts, seeds, coconut, and matcha. Naturally dairy-free, vegan, and gluten-free!
Disclosure: I received free samples of Coconut Cloud mentioned in this post. I was not compensated for my time. All opinions are my own, I never feature a brand that I don’t love!
Do you remember when you first started liking coffee? I remember my freshman year of college is when I started really getting into the routine of drinking tea or coffee in the mornings. Some of my favorite teas are earl grey, chai, and matcha. If I have coffee, I usually drink it black, but this coconut creamer is too good to not add to my morning cup. Coconut Cloud is one of the few few dried vegan creamers on the market.
They also have other products like their Matcha Green Tea Latte Mix. Not only is this matcha great to add into water for an instant latte, but I love to incorporate it into these quick 7-ingredient energy bites. This recipe can also be completely customized to your liking with my energy bites template here. You can also use regular matcha powder in this recipe instead.
Matcha is a fine green powder made from green tea leaves. It’s the only tea where the leaves are consumed as part of the drink rather than being infused, and therefore has an even higher antioxidant content than most teas. Antioxidants are important for our health as they counteract free radicals in our bodies, protecting cells and tissues from damage. Other antioxidant rich food sources include blueberries, cocoa, kale, nuts, and beans.
Enjoy these delicious energy bites with a cup of joe or matcha latte to energize your day.
Coconut Matcha Energy Bites
- 1 cup rolled oats
- 1/4 cup shredded or flaked coconut unsweetened
- 2 tablespoons chia seeds
- 2 tablespoons Matcha Green Tea Latte Mix*, plus more for rolling
- 1/2 cup nut or seed butter of choice peanut butter, almond butter sun butter, etc
- 1 tablespoon almond milk or water
- 3 tablespoons maple syrup
- Combine oats, coconut, chia seeds, and matcha in a large bowl.
- Add in nut or seed butter and almond milk. Stir to combine. Mixture should be slightly sticky but still crumbly.
- Add in maple syrup, 1 tablespoon at a time, stirring until mixture starts to come together in a sticky ball. If mixture is still too dry, add in more liquid.
- Roll mixture into balls using hands. Place in a container and refrigerate for at least 30 minutes.
- After balls are chilled, roll in more matcha to coat the outside, if desired.
- Store in the fridge until ready to eat. Store any leftovers in fridge for up to 1 week or the freezer for up to 3 months.