Matcha Mint Chip Energy Balls
As the matcha queen, it must come as no surprise that I love matcha desserts, and especially healthy matcha desserts. These energy balls are filled with quality fats and they do a great job at quenching my sweet tooth even though there is only a dash of natural sugar in here in the form of maple syrup! Make a batch and do like I do: stash a few in the freezer for those days when you you haven’t meal prepped or grocery shopped and you need a little unexpected treat.
1 cup raw cashews
1/12 cups coconut shreds
1/2 cup collagen peptides or marine collagen
1 TBSP matcha (I used ceremonial grade but culinary grade works just fine for this)
1 TBSP coconut butter
2 TBSP almond butter or seed butter like tahini
2 TBSP almond milk or milk of your choice
1 tsp peppermint or spearmint extract
1-2 TBSP maple syrup (sweeten to taste)
Dash pink sea salt
1/4 cup raw cacao nibs
Optional toppings: shredded coconut, more cacao nibs
Blend everything except the cacao nibs in a food processor. Once a soft dough forms, taste and adjust sweetner/mint accordingly. Add the cacao nibs at the end and pulse just enough to incorporate. Overmixing will cause your macaroons to lose some of their vibrant green color. Using a small cookie scoop or a rounded tablespoon, portion out the macaroons onto a lined cookie sheet, or you can use mini cupcake liners.
*Optional: you can roll the macaroons in shredded coconut or sprinkle with more cacao nibs.
Refrigerate the macaroons for at least 15 minutes or until the macaroons have hardened slightly. Place them in a sealed container and keep refrigerated. Remove them 10 minutes prior to eating to let them soften a bit.
If you choose to indulge in these tasty treats, please tag me on Instagram, @TiffanyNapper, or comment below so I can shower you with compliments!
Tiffany, the Matcha Alchemist