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Matcha Energy Balls with Pistachio
These pistachio energy balls with matcha are no-bake energy bites made with nuts, dried apricots, and a hint of matcha powder. They're lightly tangy, subtly sweet, and come together in just 10 minutes. No dates needed.
Equipment
- 1 Food processor (or high-powered blender like Thermomix/Vitamix
- 1 small bowl
- 1 Cookie scoop (Optional but helpful for even sizing)
- 1 Airtight container for storage
Ingredients
For the pistachio balls
- 1/8 cup dried apricots 20 grams - weigh if possible, small handful
- 2 tsp matcha powder divided (1 tsp for mixture, 1 tsp for coating
- 1/3 cup cashews 50 grams, raw, unsalted
- 1/3 cup plus 1 tbsp almonds 50 grams, raw unsalted
- 1/4 cup pistachios 30 grams, raw unsalted
- 1/3 cup unsweetened dried coconut 20 grams
- 1 tbsp maple syrup plus more to taste (can substitute honey, agave, or use 2-3 extra dried apricots for natural sweetness only)
- 1 tsp vanilla
- 1 tbsp white chocolate
- 1/8 tsp salt
- 1 tsp coconut oil
- 1 tbsp water
For the presentation
- 1 tbsp pistachios to coat the energy balls
- 1 tbsp white chocolate to drizzle over the balls
- 1 tsp Matcha to sprinkle over the energy balls, or 2 tsp if you want to completely roll the balls in the matcha powder
Instructions
- Step 1: Add dried apricots and coconut flakes to your food processor. Pulse until finely chopped. If your apricots are very dry or hard, soak them in a small bowl of hot water for 10-15 minutes, then drain and pat dry thoroughly. This rehydrates them so they blend smoothly and helps prevent dry chunks in your finished balls.
- Step 2: Add cashews, almonds, pistachios, salt, white chocolate chips (if using) and 1 tsp matcha powder. Blend until crumbly, like coarse sand.
- Step 3: Add maple syrup, vanilla, coconut oil, and water. Blend until the mixture holds together when you press it between your fingers. The mixture should be sticky but not wet.
- Step 4: With slightly damp hands, roll into 10 balls, about 20g each or walnut-sized. I use a small cookie scoop (about 1 tablespoon) for even sizing, but using your hands works fine too.
- Step 5: Dust with the remaining matcha powder. If you want stronger matcha flavor, this is another option. Just coat the balls more heavily in matcha powder instead of increasing the matcha inside the mixture. This keeps the flavor balance perfect while giving you that matcha punch.
- Optional: Press a small dollop of melted white chocolate on top and lightly dust with more matcha. Or roll in finely chopped pistachios or almonds (press firmly so they stick well) or shredded coconut. This transforms them from everyday snack to something café-style.
- Chill for 20-30 minutes. They’re good at room temperature (and can sit out for 1-2 days in cool weather, perfect for lunchboxes), but I prefer them cold from the fridge.
Notes
Food processor tip: Use short bursts, stopping every 5-10 seconds to scrape down the sides and bottom. The bottom processes faster than the top. You want an even, crumbly texture - not nut butter mixed with large chunks.
Apricots: Weigh out if possible. This is a small handful. You can always add more later, so don't add too many. Make sure they are soft and pliable. If they are hard or dry, soak them in hot water for 10-15 minutes, drain and pat dry before using. Want more apricot flavor? Add 5-10g extra.
Matcha: Use culinary-grade matcha powder. Look for vibrant green color - yellow or brown matcha is old and will taste bitter.
Texture test: Before rolling, squeeze a small amount in your palm. It should hold together without being wet or oily. Too dry? Add water one teaspoon at a time. Too wet? Add a little more coconut or nuts.
Taste test: Before rolling, taste the mixture. Adjust sweetness
or matcha to your preference. Damp hands: Roll balls with slightly damp hands to prevent sticking. Matcha coating: Matcha dusted on the outside soaks in fairly
quickly. Dust just before serving for the best look. Substitutions: No white chocolate? Use 1 extra tbsp maple syrup + 5g extra
dried apricot. No coconut oil? Use 1 tbsp nut butter instead. Nut butter: Replace cashews OR almonds (not both) with 2 tbsp
nut butter. Stronger matcha? Add ½ tsp more to mixture, or coat finished
balls more heavily in matcha powder. More apricot flavor? Add a few extra apricots to the mixture. Vegan? Use vegan white chocolate chips. Sweeter? Add an extra ½ tbsp maple syrup before rolling. Storage: Refrigerate in an airtight container for up to 1 week.
Freeze for up to 2 months. Thaw 20 minutes in fridge before eating. Room temperature: Fine for 1-2 days in cool weather.
or matcha to your preference. Damp hands: Roll balls with slightly damp hands to prevent sticking. Matcha coating: Matcha dusted on the outside soaks in fairly
quickly. Dust just before serving for the best look. Substitutions: No white chocolate? Use 1 extra tbsp maple syrup + 5g extra
dried apricot. No coconut oil? Use 1 tbsp nut butter instead. Nut butter: Replace cashews OR almonds (not both) with 2 tbsp
nut butter. Stronger matcha? Add ½ tsp more to mixture, or coat finished
balls more heavily in matcha powder. More apricot flavor? Add a few extra apricots to the mixture. Vegan? Use vegan white chocolate chips. Sweeter? Add an extra ½ tbsp maple syrup before rolling. Storage: Refrigerate in an airtight container for up to 1 week.
Freeze for up to 2 months. Thaw 20 minutes in fridge before eating. Room temperature: Fine for 1-2 days in cool weather.
Nutrition
Serving: 1ballCalories: 129kcalCarbohydrates: 9gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 1mgSodium: 34mgPotassium: 160mgFiber: 2gSugar: 5gVitamin A: 129IUVitamin C: 0.3mgCalcium: 29mgIron: 1mg
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