Matcha protein balls
The first thing I did was make myself a cup of tea so that I could get an idea of the matcha flavour.
As a hot drink, I think it tastes quite similar to the Japanese and Chinese Sencha’s that are my favourite green teas.
However, I think that where matcha powder really shines is as a baking ingredient.
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In this recipe, I’ve added matcha to coconut flour and Vanilla Protein Powder for some super-powered matcha protein balls!
Have you got into the matcha craze? I’d love to know what you think of these matcha protein balls, so share your pics if you make them. I’m @wendyswaytohealth on Instagram.
Don’t forget to try these other bliss ball & protein ball recipes:
And grab yourself a copy of my HEALTHY DESSERTS EBOOK and make the jaffa bliss balls, if you like a chocolate & orange combo.
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Here’s the recipe
MATCHA PROTEIN BALLS
- 3 tbsp vanilla protein powder
- 2 tbsp coconut flour
- 1 tbsp matcha powder
- ½ tbsp chia seeds
- 2 tbsp water
- ¼ cup shredded coconut
- 4 tbsp almond butter
- 1 tbsp rice malt syrup
- 1 tbsp coconut butter mixed with a little hot water
- 1 tsp vanilla extract
- sprinkle sea salt
- Line a baking tray with baking paper.
- Mix the chia seeds and water together in a small bowl and set aside for at least 15 minutes, stirring occasionally.
- Place all dry ingredients in a medium sized bowl and mix together.
- Add the almond butter, rice malt syrup and vanilla to the bowl and roughly combine.
- Put the coconut butter into a small bowl and blend with a little bit of hot water until runny and smooth.
- Add the coconut butter mixture to the ball mixture.
- Using your hands, combine all ingredients to form a large ball and continue squeezing and kneading until they're all well combined.
- Roll into small balls and place on baking tray.
- Set in the fridge for a few hours.
You can substitute honey or pure maple syrup for rice malt syrup.
Add some Goji berries or your favourite dried fruit for some extra texture.
**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE.
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