I’m still loving on bliss balls as a healthy, nutrient dense snack. Packed with healthy fats from nuts and seeds as well as some extra protein, they give you plenty of nutrition with just a touch of natural sweetness!

This matcha recipe is a spin-off of my Lemon Coconut Bliss Balls.

Why I love matcha:

  • full of antioxidants and has anti-inflammatory properties

  • may help lower blood pressure and cholesterol

  • may help prevent cancer and protect against heart disease

  • helps support the liver and its detoxification processes

  • boosts brain function

  • gentler hit of caffeine than coffee without the energy crash afterwards

If you are particularly sensitive to caffeine, just be aware that the matcha in these bliss balls is a source of caffeine, even though the amount is relatively small considering the serving size. However, if this is you, then think about only consuming these as a morning snack, and/or being sure to decrease your consumption of other sources of caffeine accordingly.

Matcha Bliss Balls


  • 80g (2.8oz) cashews

  • 60g (2oz) almonds

  • 50g (1.8pz) pitted medjool dates (around 3 dates)

  • 50g (1.8oz) shredded coconut (plus extra for rolling)

  • 20g (0.8oz) pumpkin seeds

  • 1 scoop (roughly ¼ cup / 60mL) protein powder

  • 2 tbsp (30mL) coconut oil, melted

  • 2 tsp (10mL) matcha powder

  • 1 tsp (5mL) vanilla extract

In a food processor or blender combine all ingredients until a well blended and smooth dough is formed.

Pour extra shredded coconut into a shallow bowl or plate. Roll dough into balls, roughly golf ball size (or to your preference). Roll the balls in the shredded coconut to coat.

Refrigerate for 30 minutes to set. Store in an air-tight container in the fridge for up to a week, or freeze for up to 2-3 months.

Makes 8-12 balls, depending on size

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