Tidbits from my kitchen, the gym and life

Matcha Coconut Balls

I love Matcha. Period. I cover the reasons why here as a reminder. It’s very easy to incorporate into your daily routine either through a matcha latte or a sweet treat like matcha chocolate cups or matcha peppermint squares. You can also add it into your smoothie to give it that extra energy boost.

These coconut balls are a great combination of clean energy and good fats. I used coconut nectar in this recipe because it’s the perfect sticky texture to hold the bars together. It’s lower on the glycemic index without compromising on taste and is still sweet without being overly sweet. I love using it in baking, raw desserts, poured on pancakes or baked goods and recipes like this one. If you haven’t tried it yet, I would recommend that you do. I guarantee you will love it.

If you aren’t interested in using coconut nectar then go ahead and use maple syrup or brown rice syrup as the binding sweetener. I always have to add that the chocolate is optional…but is it though? 😉

Try it out and let me know how you do! Don’t forget to tag me in your creations. Enjoy!


  • 1 cup unsweetened shredded coconut
  • 3 tbsps of coconut oil + 2 tsp
  • 3 tbsps coconut nectar
  • 5-2 tsps matcha powder
  • Pinch of sea salt
  • ¾ cup chocolate chips (I used Enjoy Life)


  • Combine shredded coconut, coconut oil and coconut nectar in a food processor. Blend until well combined and a ‘thick’ crumb has formed
  • Use your hands to form the mixture into bite size balls. They should stick together easily. Place the balls on a cookie sheet.
  • In a double boiler melt the chocolate chips and remaining coconut oil. Once fully melted use a spoon to gently drizzle the melted chocolate over each coconut ball. You want enough to fully cover the balls but not so much that it leaves a large pool around the base.
  • Please the tray in the freezer (1-2 hours) to harden the chocolate coating. Remove from the freezer and transfer balls to an airtight container and store in fridge. Enjoy!

Tip: if you’re balls aren’t well-coated, put on one coat and freeze for 30 minutes. Remove and put a second coat on the balls with remaining melted chocolate. Place back into freezer to harder.

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