Coconut matcha balls are a no bake vegan sweet treat made with rolled oats, peanut butter, and pure maple syrup. They come together in a food processor in about 15 minutes.
My friends all know I love matcha. I use the Japanese green tea powder in everything from iced strawberry matcha lattes to banana matcha smoothies to matcha overnight oats.
These easy bites are another favorite I enjoy for breakfast, snacks, and dessert. They also freeze well, so it's smart to keep a stash for when the craving hits.
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Absolutely the best recipe! I love making these.
- Paulina
Ingredients
Natural peanut butter: Or sub your favorite nut butter like cashew or almond. Use sunflower seed butter for a nut-free version.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make coconut matcha balls
- Add rolled oats, unsweetened shredded coconut, natural peanut butter, pure maple syrup, matcha powder, vanilla extract, and a pinch of salt to a food processor.
- Process, scraping down the sides as needed, until a cookie-dough-like mixture forms.
- Roll into balls with your hands. Enjoy right away or refrigerate for later.
Love these? My pumpkin balls and 2 ingredient vegan fudge are reader favorites too.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
No Bake Coconut Matcha Balls
Equipment
- food processor
Ingredients
- 1 cup rolled oats, (Also called old-fashioned oats. Choose certified gluten-free for a gluten-free option.)
- ½ cup unsweetened shredded coconut
- ¼ cup natural peanut butter, (or nut butter of choice)
- ¼ cup pure maple syrup
- 1 Tablespoon matcha powder
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Place all of the ingredients in the bowl of a food processor.1 cup rolled oats, ½ cup unsweetened shredded coconut, ¼ cup natural peanut butter, ¼ cup pure maple syrup, 1 Tablespoon matcha powder, 1 teaspoon vanilla extract, pinch of salt
- Process, scraping down the sides of the bowl as necessary, until a cookie-dough-like mixture has formed. You should still see pieces of oats.
- Pull off a small piece and roll it in your hands to form a ball. (You can use a small cookie scoop to do this, if you prefer.) Place the ball on a small cookie sheet lined with parchment paper, then repeat with the remaining mixture. Depending on the size you make them, you should have approximately 16 balls.
- Enjoy right away, or place the cookie sheet in the refrigerator to firm up the balls. Transfer to an airtight container and store in the refrigerator or freezer.
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Notes
Nutrition
Nutritional information is an estimation.
Paulina says
Absolutely the best recipe! I love making these. You can traje them without the coconut too. Now I’m going to send the recipe to my friend 🙂 thank you.
Amy Katz says
I'm so glad you like them as much as I do, Paulina!