Matcha Protein Balls
15 minutes
PREP NOTES:
Cooking time:
30 min (in the refrigerator) and 15 minutes (active time)
YIELDS:
12-15 balls
INGREDIENTS:
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons matcha powder
- 1/4 cup vegan protein powder (vanilla or unflavored)
- 2 tablespoons chia seeds
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2-3 tablespoons almond milk (as needed)
DIRECTIONS:
1) Combine the gluten-free rolled oats, almond flour, shredded coconut, matcha powder, protein powder, and chia seeds in a large mixing bowl. Stir until well mixed.
2) Add the almond butter, maple syrup, and vanilla extract to the dry ingredients. Mix thoroughly until the ingredients start to come together.
3) If the mixture is too dry, gradually add almond milk, one tablespoon at a time, until the mixture holds together when pressed. The consistency should be firm but not crumbly.
4) Scoop out tablespoon-sized portions of the mixture and roll them into balls using your hands. Place the balls on a baking sheet lined with parchment paper.
5) Refrigerate the matcha protein balls to firm up for at least 30 minutes. This will help the flavors meld together, and the balls hold their shape better.
NOTES:
Substitute cacao powder (or cocoa powder) if you don’t like matcha.
CREDIT:
