I got into Matcha last year after discovering Matcha Latte (made with almond or coconut milk). It made a refreshing change from peppermint tea when I wanted a warm drink that felt more indulgent than a herbal tea. Having given up caffeine 4 years ago I don’t miss the taste or the ritual of it (or the headaches I used to suffer) but I do sometimes miss the warmth of a creamy drink.
These protein balls are my homage to Matcha – I now cook with it all the time – from cookies to overnight oats I can’t get enough of it! Packed with antioxidants matcha is considered a super food and this 'ceremonial' grade Vireo Matcha from Japan is though to boost energy, burn fat, help you detox and imrove digestion, memory and mood.
You’ll love these little energy balls – they aren’t overly sweet so if you’re just beginning your sugar free journey you may want to add a tea spoon or two of maple syrup in place of the water until your taste buds have adjusted. Using a vegan plant base protein like the Arbonne one is a great way to not only add protein to these energy balls but to top up on vitamins and minerals too as it’s packed with 23 different vitamins and minerals to support overall health.
50g shelled, unsalted pistachios
100g medjool dates
2 tablespoons almond butter (or nut butter of choice)
2 teaspoons Matcha Powder – I used Vireo
3 - 4 tablespoons filtered water (as needed) Or maple syrup and water see above
- Add nuts and dates to a food processor and process on high until finely ground. Add almond butter, Arbonne protein and Matcha and process again until a dough begins to form.
- If the mixture is too dry, add water (maple syrup) until the mixture comes together into a sticky dough.
- Form mixture into balls and repeat until no dough remains. Store balls in the fridge or freezer. Makes approx. 16