- 3 pitted dates
- 1 cup (128 g) unsweetened shredded coconut
- 1/2 cup (64 g) unsweetened cashew butter
- 1/2 cup (64 g) super-fine almond flour
- 1/4 cup (85 g) melted coconut butter
- 2 tbsp (20 g) hemp seed
- 1 tbsp (6 g) culinary grade matcha
- 1/2 tsp (5 g) vanilla extract (optional)
- 0.88 oz (25 g) dark chocolate + 3/4 tsp (3.75 g) coconut oil (see notes)
- 2 tbsp (20 g) of unsweetened shredded coconut
- 2 tbsp (20 g) of black sesame powder (see notes)
- 1 tbsp (10 g) of hemp seed
Combine all ingredients in a food processor, pulse and blend for about 3-5 minutes, or until batter becomes a thick but moldable dough-like texture; scrape sides of food processor as needed.
If mixture is too thick or crumbly, add more cashew butter or ½ teaspoon of water, and blend again. If mixture is too wet, add more almond flour then blend until texture becomes scoop-able and molds together.
Taste batter and adjust flavor—either adding more matcha for more intense flavor, more dates for sweetness, or cashew butter for creaminess.
Scoop out mixture with a 1 tablespoon, and roll into bite-sized balls. Repeat. Yields about 22 matcha bites once finished.
Try the matcha bites as is, or top it off with an optional topping of melted dark chocolate, black sesame powder, or coconut flakes.
Keep the matcha bites refrigerated and enjoy within a week, or store in the freezer for up to a month.
To make the dark chocolate drizzle as a topping, melt dark chocolate and coconut oil together in a heat-safe glass bowl over a saucepan on low heat. Watch this video for a great tutorial of how to melt chocolate using this method.
I made black sesame powder by blending black sesame seeds with a food processor until it turned into a sand-like texture. Time varies depending on the amount of black sesame seeds—at least a few minutes.
Cashew butter can be replaced with unsalted almond butter.
The original recipe from Minimalist Baker has a protein powder added into the batter. I’m not a fan of protein powders, and the cashew butter already has protein. I omitted this ingredient without any impact to the taste.
Must use a food processor with a capacity of at least a 8-cups.
The bites can be a bit dry—keep a glass of water or milk nearby if you are planning to eat more than one at a time. I like to pair the matcha bites with a small glass of iced Oatly.
Here is a list of ingredients and equipment I used for this recipe:
Matchæologist Meiko™ Ceremonial Matcha
Enter promo code: MOSTLYMATCHA during checkout for a 15% storewide discount for readers of my blog! No minimum, and no expiration date.
Rösle Stainless Steel Fine Mesh Strainer (for sifting matcha)
Cuisinart Elemental 8 Cup Food Processor
Once Again Unsweetened Cashew Butter
Bob’s Red Mill Super-fine Almond Flour
Trader Joe’s Raw Shelled Hemp Seed
Valrhona Chocolate Guanaja 70% Feves
Artisana Organics Coconut Butter
When a coworker shared the original recipe by Minimalist Baker with me, I was excited to make it. Our current food processor is only about 3 cups, so I borrowed a 8-cup from a friend. It worked well, and now I am totally sold on a 8-cup food processor.
My favorite toppings are melted dark chocolate, black sesame powder, and a combination of both!
If you make this recipe, please tag me by using my hashtag #mostlymatchablog or leave a comment below.
4 thoughts on “Vegan Matcha Bites”
This looks absolutely delicious! Thank you for sharing.. I had recently purchased some matcha powder and would love to try this.
Thanks Jamie! Enjoy.
I love that you tweaked the original recipe from minimalist baker. I’m not a fan of protein powder too. I was already planning on making this (for #LoveMeLoveMyMatcha) by replacing the protein powder with sunflower butter. Thank you for sharing your version.
Have a lovely weekend ahead!
Best regards, Nora 💚
Thanks Nora! Glad to hear you’re making your own edits to the recipe. Happy no-baking!