Matcha Black Sesame Protein Balls are the perfect pick me up with a generous 15g of protein per serve!
MATCHA - LET ME COUNT THE WAYS
Dear matcha... I love your smooth taste and you pair oh so well with honey and coconut milk in a frothy latte. I also happen to love your fabulous antioxidant profile, with significantly higher levels of epigallocatechins (EGCG) than other types of green tea.
MATCHA AND PROTEIN - A MATCH MADE IN HEAVEN
These Matcha Protein Balls are such a lovely treat that can either be pure enjoyment, or a combination of enjoyment and function. They have a high level of protein for a snack.
The quality of the matcha is very important - poorer quality matcha is really not all that nice to drink, or eat. Don't be fooled by glossy Instagram feeds from some matcha brands! I can't go past the Kenko Tea brand (both the ceremonial grade and the cooking grade are high quality). I've also found Rishi "Teahouse" matcha to be a similar level of high quality matcha.
I've also included a chai variation in the notes below.
matcha protein balls:
- high in protein
- contain caffeine to fuel your workout or perk you up
- are excellent antioxidant food
- have an amazing taste
- great for your gut microbiome
- are the perfect snack!
- do not require baking
Before we get to the recipe
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📋 Recipe
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Matcha Black Sesame Protein Balls
Ingredients
- ½ cup refined coconut oil (plus 1-2 teaspoons as needed)
- ½ cup honey or rice syrup
- 1 ½ cups almond flour
- 1 cup whey protein powder or almond flour for vegan option
- 4 teaspoons matcha powder
- 1 ½ tablespoons black sesame seeds
Instructions
- In a small saucepan on low heat, gently heat the coconut oil and honey while whisking. Remove from the heat as soon as the coconut oil has melted and the honey and oil are completely mixed. Set aside to cool a little.
- In a mixing bowl, combine almond flour, protein powder and matcha thoroughly.
- Combine wet and dry together and, using your hands form bite-sized balls with your hands. If you find they are not forming balls properly, add a little more coconut oil (eg. 1-2 teaspoons).
- Add the black sesame seeds to a bowl. Roll the balls in the black sesame seeds until mostly covered. Set in fridge for a few hours or in the freezer for 30 minutes.
- May be stored in the fridge for up to a week. Can be frozen for up to 3 months with no change in texture after defrosting. Defrost at room temperature for 1 hour or overnight in the fridge.
Notes
- Equipment: saucepan, two mixing bowls, wooden spoon, measuring cup and spoons
- If you prefer a less sweet taste, use rice syrup or a combination of rice syrup and honey.
- I prefer the refined coconut oil as the flavour is more compatible with the matcha
- These are best stored cold, if they are out of the fridge or freezer for a few hours, they may lose their shape. So, don't let them get squashed in your bag!
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