One of my all time and most frequently made recipes on the blog is my protein balls. Honestly, they are the perfect sweet treat that also give you the added gut, skin and health benefits. And because I make them and share them on Instagram so often, I was recently reminded that I totally promised you babes a matcha version recipe. So here she is!
Today’s matcha protein ball recipe uses my favorite matcha. Trust me when I say I’ve tried a ton and a lot of them are crap. However, I’ve gotten several friends hooked on this matcha so I think it’s safe to say you’ll love it too. No funky after taste. It doesn’t look like dirt (the sign of bad matcha to come). And of course, in true WSS style, there’s no refined sugar.
Pour out that coffee (or wine, we don’t judge here), and let’s dive in. We’ve got matcha protein balls to make!
While I know we’re all here for the recipe, I would be remiss if I didn’t drop a few tips of Savvy wisdom/my guide to altering this recipe. For both the protein and matcha source, I’ve been using the Vital Proteins Matcha collagen *not sponsored*. However, I understand that you may not love the combo/prefer a more plant based diet.
So if you need to alter it to fit your needs, I’d suggest using a half matcha/half collagen combo. And know that you’ll want to adjust the water based on the consistency of your protein powder. With all of the protein ball recipes I’ve tested, the biggest thing I’ve found that changes with powders is how everything gets absorbed. Start without the water part of the recipe and go from there.
Also, a Savvy tip/bestie who wants you to look your best at all times, if you’re a run and go girl, make these with hemp seeds rather than chia seeds. I LOVE chia seeds. They are great for adding fiber and omegas into your diet. They are also FABULOUS at getting stuck in your teeth. And the last thing I want as your resident internet bestie is for you to show up somewhere thinking you look bomb as hell having no clue that you’ve got all the chia seeds in your teeth. Ya know?
Matcha Protein Ball Ingredients
Here’s what you’ll need to make your soon to be newest obsession:
medjool dates, pitted
coconut or mct oil
hemp or chia seeds
Kitchen Items Suggested:
How To Store
I like to store these in a glasslock container with parchment paper between the layers. The dates have a tendency to make them stick together. They will stay fresh for a week or so.
Other Breakfast Ideas:
When you make these, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Matcha Protein Balls
These matcha protein balls are packed with collagen, protein and make for the perfect snack/meal on the go.
- 2 cup pitted medjool dates
- 1/2 cup matcha collagen*
- 1 cup almond flour
- 1 cup shredded coconut
- 2 tbsp coconut butter softened
- 2 tbsp coconut oil
- 1/4 cup hemp or chia seeds
- 3-4 tbsp filtered water
Add all of the ingredients minus the water to your food processor.
Pulse until the dates are chopped and everything is mixed together. It will still look powdery at this point.
While letting the processor run, gradually add in 1 tbsp of water at a time.
You'll know you've added enough water one the consistency of the mixture holds when you pinch it. It should be easy to mold and not too sticky.
Using a medium size cookie scoop, scoop out 1 inch balls and roll each in your hand to mold it into an even shape.
Store the balls in a glasslock container placing parchment paper between each layer to prevent them from sticking.
Once you've form all the balls and have sealed your container, place it in the fridge for at least 10-15 minutes to help everything solidify.
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