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Matcha, Coconut & Vanilla Energy Balls

Writer's picture: Diana WarringsDiana Warrings

Matcha, Coconut & Vanilla Energy Balls
Matcha, Coconut & Vanilla Energy Balls

It looks like winter has properly arrived in Berlin. We had snow over the weekend, and it’s freezing outside. I actually don’t mind winter—I enjoy brisk walks in the cold, and for me, this season is a time to reflect and slow down. Lighting my favorite candle, finally getting around to reading the books I bought over the summer (but never even opened), sipping a hot chocolate or matcha latte while snuggled up on the sofa with a cozy blanket—pure bliss.


Matcha has been a bit of a rediscovery for me. I was a fan during my studies but somehow lost touch with it—until I received my first box of products to try from Ancient + Brave. I’m now working alongside their wonderful UK Nutrition team for the German market, and their Matcha + Collagen is absolutely delicious as a latte. I love adding a dash of ground cardamom as a garnish—it takes it to the next level!


Although I try to keep snacking to a minimum, some days just call for it. I’m always on the lookout for a healthy treat to pair with a hot drink. Recently, I revisited the matcha and coconut energy ball recipe I developed during my studies, this time using A+B’s Matcha + Collagen powder. What can I say? Absolutely delicious!


Matcha, Coconut & Vanilla Energy Balls (Makes 18–20 energy balls)


Ingredients- ideally organic

  • 1 cup of organic dates

  • 1 cup of dried coconut (rehydrated, see note below)

  • 1 cup of almonds (soaked overnight- drain & rinse well)

  • 1/2 cup of macadamia nuts

  • 1/2 cup of walnuts

  • 2 TBS of pumpkin seeds

  • 1 TBS of chia seeds

  • 1/2 vanilla pod scraped out

  • 2 TBS of matcha powder

  • 1/2 cup of dried grated coconut for coating


Method

1: Rehydrate the Coconut If fresh coconut isn’t available:

  1. Measure 1 cup of dried coconut.

  2. Rehydrate by soaking it in 2 cups of warm water for 15–20 minutes.

  3. Drain the softened coconut using a fine sieve or cheesecloth and squeeze out any excess moisture.

2: Blend the Ingredients Scrape the seeds from the vanilla pod. Add all the ingredients (including the rehydrated coconut) into a food processor. Blend until the mixture forms a sticky, dough-like consistency.

4: Roll into Balls Using a tablespoon, scoop out equal portions of the mixture. Roll them into balls between the palms of your hands.

5: Coat the Balls Spread the grated coconut onto a sheet of baking paper. Roll the energy balls in the coconut until evenly coated. They’ll look like little snowballs!

6: Chill and Serve Enjoy immediately, or for a firmer texture, refrigerate for a few hours. Store the energy balls in an airtight container in the fridge and consume within one week.


Enjoy

xx


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