Matcha Coconut Energy Balls (Printable)

Vibrant matcha, creamy coconut, and oats combine in easy no-bake energizing bites.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 2 teaspoons matcha green tea powder
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/3 cup nut butter such as almond or cashew
06 - 1/4 cup honey or maple syrup
07 - 1 teaspoon vanilla extract

→ Optional Add-ins

08 - 2 tablespoons mini chocolate chips or chopped nuts
09 - 1 tablespoon chia seeds or flaxseed meal

# How to Make:

01 - In a large mixing bowl, combine rolled oats, shredded coconut, matcha powder, and sea salt. Stir thoroughly until evenly distributed.
02 - Add nut butter, honey or maple syrup, and vanilla extract to the dry mixture. Mix with a spatula or hands until a sticky dough forms.
03 - If using, fold mini chocolate chips, chopped nuts, or seeds into the dough mixture.
04 - Scoop approximately 1 tablespoon of dough and roll between palms into a sphere. Repeat with remaining mixture to create 16 balls.
05 - Roll each energy ball in extra shredded coconut to coat all surfaces evenly.
06 - Place coated balls on a parchment-lined tray and refrigerate for at least 30 minutes until firm. Transfer to an airtight container and refrigerate for up to 7 days.

# Expert Tips:

01 -
  • No baking required — ready in just 15 minutes of hands-on time.
  • Naturally energizing — matcha provides a gentle, sustained caffeine boost without the crash.
  • Easily adaptable — make it vegan, nut-free, or gluten-free with simple swaps.
  • Perfect for meal prep — keeps in the fridge for up to one week.
  • Wholesome ingredients — rolled oats, nut butter, and coconut provide real, nourishing fuel.
02 -
  • Use ceremonial-grade or culinary-grade matcha for the brightest green color and most vibrant flavor.
  • Chill the dough for 10 minutes before rolling if it feels too soft to shape easily.
  • A small cookie scoop makes portioning quick and ensures uniformly sized balls.
  • For a nut-free version, swap any nut butter for sunflower seed butter — the flavor is equally delicious.
  • Double the batch and freeze half in a zip-lock bag for up to 3 months — thaw in the fridge overnight.
  • Always check labels on packaged oats, nut butter, and chocolate chips for hidden allergens.
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