Okay, so there’s this thing I do when the weather turns miserable: I stare longingly at my kettle and make something green. (Not envy, I promise. Just snacks.) Matcha green tea energy balls have become my go-to, mostly because they’re quick, portable, and, well, green is my favorite color for food — except that weird green jelly at weddings, which is always jiggling suspiciously. But that’s another story.
Why you’ll probably want to make these (besides the color)
I make these most often when my brain refuses to cooperate with 4 pm meetings. There’s this slow, creeping need for something sweet, but if I go full biscuit tin, it’s game over for dinner. My family actually fights over these; seriously, last time I put a new batch in the fridge, I caught someone (no names) sneaking one before breakfast. And if you’ve ever wanted a snack that feels like it’s probably too healthy but tastes sort of like dessert, this is it. They’ve fixed my ‘oh I forgot to eat lunch and now I’m hangry’ situation more than once. Also, you don’t need to crank up the oven or get fancy.
What goes in these (plus my impromptu substitutions)
- 1 1/2 cups rolled oats (sometimes I use quick oats if I’m feeling lazy; honestly, both work fine)
- 1 cup pitted Medjool dates (if you can’t find Medjool, I’ve used normal dates soaked in hot water — nobody complained yet)
- 1/2 cup raw cashews (almonds totally work too, but cashews give more of that creamy thing)
- 2 tablespoons pure maple syrup (I use honey if that’s all I have, though maple gives it a better vibe)
- 1 tablespoon matcha green tea powder (don’t overdo it — unless you want to taste the lawn)
- 1 tablespoon chia seeds (can skip, but makes me feel healthy)
- Generous pinch sea salt
- 2 teaspoons coconut oil, melted (sometimes I just use whatever oil is handy, but coconut adds a nice flavor)
- 1/4 cup shredded coconut, plus a bit more for rolling (optional, but my partner always insists on it for that extra touch)
Here’s the mostly straightforward method (with a twist or two)
- Toss the oats and cashews into your food processor and whiz them up until they form almost a flour — some chunky bits are fine. (I once left it too chunky, and it was basically granola, not balls. But cottage-industry vibes!)
- Dump in the dates, maple syrup, melted coconut oil, matcha, chia seeds, sea salt, and shredded coconut. Blitz again until it goes from dry to sticky and can be squeezed together. This is where I usually sneak a taste. Don’t worry if it smells a bit grassy — the coconut mellows it out later.
- If it’s not sticking together, add a tiny drizzle more oil or a splash of water. (I always panic at this bit, but just pulse again — it’ll come together. Messy hands are part of the fun.)
- Roll the sticky dough into balls, about the size of a ping-pong ball or whatever fits in your palm. Get the kids involved for this part; warning: it’ll get everywhere.
- If you like extra coconut, roll each ball in more shredded coconut, pressing it on so you look professional (even if you’re in slippers). Place them on a plate or in a container.
- Pop them into the fridge for at least 30 minutes to firm up. Or just eat one squishy — I won’t tell.
A few notes, because I’ve definitely messed these up before
- If your dates are dry, soak them for ten minutes in hot water or the food processor will rattle like a loose shopping trolley.
- Sometimes my oats turn out chunkier than expected, and actually, that’s not bad — you get more texture. Just don’t go too chunky unless you want energy rocks.
- I once forgot the salt; weirdly, they tasted flat, so don’t skip it.
Weird and wonderful things I’ve tried (not all of them worked…)
- Tossed in a handful of cacao nibs — delicious, but the crunch is surprising.
- Swapped cashews for pecans once. It tasted, eh, like a strange southern breakfast.
- Added a spoonful of almond butter. Got stickier, not mad about it.
- Tried adding dried cranberries. Don’t. It was like eating fruitcake in energy ball form, and not in a good way.
Kit you’ll need (but hey, improvise)
- Food processor — or a good blender, though you might have to scrape it down more often. I’ve done this once with a rolling pin and a strong arm… would not recommend.
- Mixing bowl (for rolling the balls if you want to look tidy)
- Plate or a small tray
How to store (if they last… which, in my house, is rare)
Stick these in an airtight container in the fridge. They stay good for about a week (that’s what I’ve read, anyway — mine are usually gone by day two). If you want them on hand longer, freeze them, then let them thaw for 10 minutes before eating, unless you like them with the texture of tiny, green-flavored marbles.
How to serve — the way we do it
We pass these around with tea in the afternoon, or I toss a couple in a lunchbox with an apology note. They’re not so pretty stacked high but try putting them in colored mini muffin papers if you want to impress at a potluck. My mate Pete eats them on hikes, says it makes him feel like a wizard with a secret potion.
Hard-won wisdom (aka pro tips)
- Don’t rush the blending, especially with old dates. I once tried to wing it and ended up chiseling the mixture out. Lesson learned.
- Washing your hands before rolling makes them less sticky than using flour, which just gets messy.
- Actually, putting a little bit of coconut oil on your palms before rolling is genius — figured that out after the fifth batch.
FAQs I get (some of these surprised me!)
- Do these actually taste like tea? Sort of! Just earthy and sweet, not like sipping a cuppa. The coconut helps a lot if you’re nervous.
- Can I skip matcha? Yes, but, then they’re just… date balls. Which is fine. But not what you came here for, is it?
- Is it OK if I only have roasted nuts? Sure, use them! Makes it nuttier. Might even be better, honestly.
- Should I use ceremonial matcha? I mean, you can, but I only splash out if it’s on offer. Regular stuff works just grand.
- What if I don’t have a food processor? Improvise with a sturdy blender; or, on a bold day, bash everything up in a bag with a rolling pin. But, fair warning: not so easy, and your hands will get a workout!
- Are these kid-friendly? Yes! But, don’t let them roll all over the floor; finding green spots around the house for weeks is not ideal. Ask me how I know.
And in case you were wondering — yes, I do believe they taste even better after a day in the fridge, but maybe that’s just me, or because I’m snack-deprived by then.
Ingredients
- 1 1/2 cups rolled oats (sometimes I use quick oats if I’m feeling lazy; honestly, both work fine)
- 1 cup pitted Medjool dates (if you can’t find Medjool, I’ve used normal dates soaked in hot water — nobody complained yet)
- 1/2 cup raw cashews (almonds totally work too, but cashews give more of that creamy thing)
- 2 tablespoons pure maple syrup (I use honey if that’s all I have, though maple gives it a better vibe)
- 1 tablespoon matcha green tea powder (don’t overdo it — unless you want to taste the lawn)
- 1 tablespoon chia seeds (can skip, but makes me feel healthy)
- Generous pinch sea salt
- 2 teaspoons coconut oil, melted (sometimes I just use whatever oil is handy, but coconut adds a nice flavor)
- 1/4 cup shredded coconut, plus a bit more for rolling (optional, but my partner always insists on it for that extra touch)
Instructions
-
1Toss the oats and cashews into your food processor and whiz them up until they form almost a flour — some chunky bits are fine. (I once left it too chunky, and it was basically granola, not balls. But cottage-industry vibes!)
-
2Dump in the dates, maple syrup, melted coconut oil, matcha, chia seeds, sea salt, and shredded coconut. Blitz again until it goes from dry to sticky and can be squeezed together. This is where I usually sneak a taste. Don’t worry if it smells a bit grassy — the coconut mellows it out later.
-
3If it’s not sticking together, add a tiny drizzle more oil or a splash of water. (I always panic at this bit, but just pulse again — it’ll come together. Messy hands are part of the fun.)
-
4Roll the sticky dough into balls, about the size of a ping-pong ball or whatever fits in your palm. Get the kids involved for this part; warning: it’ll get everywhere.
-
5If you like extra coconut, roll each ball in more shredded coconut, pressing it on so you look professional (even if you’re in slippers). Place them on a plate or in a container.
-
6Pop them into the fridge for at least 30 minutes to firm up. Or just eat one squishy — I won’t tell.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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