How to Make Matcha Balls
Jun 05, 2026These no-bake matcha balls are the kind of thing you make on a Sunday and feel quietly smug about all week. Packed with plant-based protein, healthy fats and just enough sweetness, they are the snack that genuinely supports your energy without the 3pm crash. Keep a batch in the fridge and your glow up is already half done.
Servings 12
Ingredients
- 75 grams cashews
- 40 grams desiccated coconut
- 1 tablespoons chia seeds
- 2 teaspoons matcha powder (plus extra for rolling)
- 2 tablespoons coconut flour
- 40 grams vegan protein powder
- 2 tablespoons coconut oil
- 4 tablespoons runny honey
- 3 tablespoons water
Steps
Blitz the dry ingredients: In a food processor, blitz 75 grams cashews, 40 grams desiccated coconut, 1 tablespoons chia seeds, 2 teaspoons matcha powder (plus extra for rolling), 2 tablespoons coconut flour and 40 grams vegan protein powder until fine and well combined.
Bring the dough together: Melt 2 tablespoons coconut oil gently, then add it to the mixture along with 4 tablespoons runny honey and 3 tablespoons water. Blitz again until it forms a dough. If the mixture feels too dry, add a little more water one tablespoon at a time.
Roll into balls: Divide the dough into 12 equal portions and roll each one into a smooth ball between your palms.
Coat in matcha: Roll each ball in a little extra matcha powder until lightly coated.
Chill until firm: Place on a lined tray and chill in the fridge until firm. Store in an airtight container in the fridge for up to one week.
Notes
Swap honey for maple syrup to keep these fully vegan. Any unflavoured or vanilla plant-based protein powder works well here. The extra matcha for rolling is optional but gives a beautiful finish.
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