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 are:
- high protein
- caffeine to fuel your workout or perk you up
- excellent antioxidant food
- amazing taste
- the perfect snack!
- no baking required
Matcha Black Sesame Protein Balls
Ingredients
- 1 1/2 cups almond flour
- 1 cup whey protein powder or almond flour for vegan option
- 4 teaspoons matcha powder
- 1/2 cup honey or rice syrup
- 8 US tablespoons or 6 AUS tablespoons refined coconut oil, plus 1-2 teaspoons as needed
- 1 1/2 tablespoons black sesame seeds
Instructions
- In a mixing bowl, combine almond flour, protein powder and matcha thoroughly.
- In a separate bowl, combine the coconut oil and the honey. These mix together better if gently heated first (if so, let cool first after mixing and before adding to dry ingredients).
- 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).
- Roll the ball 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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