Gluten-Free Matcha Energy Balls

Ingredients

Shop links on this page are for pitted Medjool dates, almonds or cashews, matcha powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 cup pitted Medjool dates Shop
• 1 cup almonds or cashews Shop
• 2 tbsp matcha powder Shop
• 1 tbsp chia seeds Shop
• 1 tsp vanilla extract Shop
• 0.5 tsp salt

Instructions

1. 1 Place the pitted Medjool dates into a bowl and cover them with hot water for about 5-10 minutes to soften. Drain the dates thoroughly, ensuring no excess water remains, as this will affect the texture of the energy balls.
2. 2 In a food processor, combine the almonds or cashews and pulse until they are finely ground into a coarse meal, about 1-2 minutes. Be careful not to over-process into a butter.
3. 3 Add the softened and drained Medjool dates, matcha powder, chia seeds, vanilla extract, and salt to the food processor with the ground nuts. Process the mixture until it starts to clump together and forms a sticky dough, which should take about 3-5 minutes. You should be able to pinch a bit of the mixture and have it hold its shape.
4. 4 Scoop out about 1 tablespoon of the mixture at a time and roll it between your palms to form small balls, approximately 1-inch in diameter. If the mixture feels too dry, you can add a teaspoon of water; if too sticky, add a little more ground nuts or chia seeds.
5. 5 Arrange the formed energy balls on a plate or parchment-lined baking sheet. Chill them in the refrigerator for at least 10 minutes to firm up before serving. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Nutrition (per serving)

Tips & Notes

• Pat the soaked Medjool dates dry after draining. Extra water makes the mixture too sticky to roll and shortens how long the balls keep in the refrigerator.
• Sift the matcha powder before adding it to the food processor. Matcha clumps easily, and lumps show up as bitter bright green specks in the finished balls.
• Choose almonds or cashews, matcha and vanilla extract labeled gluten-free. Packaged nuts in particular can be processed on lines shared with grain products.

Common questions