- 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 (10 g) ceremonial 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.
Be sure to use a top quality ceremonial matcha, not culinary matcha for this recipe. Otherwise, the bites made with culinary matcha will result in a very unappetizing color.
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
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Rösle Stainless Steel Fine Mesh Strainer (for sifting matcha)
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.