Matcha Bliss Balls (Plant-Based, Low Sugar)

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Wood and ceramic plates filled with Matcha Bliss Balls for a low sugar, date-sweetened energy boost Matcha. Bliss. Balls. These are not to be missed. In craving a matcha latte in bite form, I created these little gems and couldn’t be more thrilled with the results. Plus, they’re simple, plant-based, low in sugar, and grain-free. What’s not to love?! Let me show you how it’s done! Blue and white tile topped with ingredients for making Matcha Bliss Balls

What is Matcha?

Matcha is a powdered green tea containing 137 times more antioxidants than brewed green tea (like, whoa). Both come from the tea plant (camellia sinensis), but with matcha, the entire leaf is consumed. It has traditionally been consumed as part of Japanese tea ceremonies for centuries, but has become more widely known and popular in recent years and is now enjoyed around the world in tea lattes, smoothies, desserts, snacks, and more! Learn more about the fascinating history of matcha here.

How to Make Matcha Bliss Balls

This recipe is easy to make, requiring just 8 ingredients, 20 minutes, and 1 blender to prepare. The base of these bites is shredded unsweetened coconut, hemp seeds, protein powder (we opted for vanilla), cashew butter, coconut butter, and a few pitted dates. Matcha is added for that bright green hue along with health benefits, including L-theanine, vitamin C, and plenty of antioxidants. Food processor filled with ingredients for making date-sweetened Matcha Bliss Balls Vanilla extract is optional, but recommended for even more flavor. And almond flour is added to help dry out the texture so they’re more pliable and easier to roll. Food processor with dough for making plant-based Matcha Bliss Balls For serving, you can either leave them as is or top with a sprinkle of hemp seeds or shredded coconut. Or, my favorite, a drizzle of coconut butter! Major swoon. Plates of Matcha Bliss Balls with bowls of shredded coconut and hemp seeds for topping We hope you LOVE these bites! They’re: Colorful Satisfying Perfectly sweet Matcha-infused Easy to make & SO delicious These bites would make the perfect wholesome snack or treat to have on hand throughout the week. I’ve found them particularly delicious in the afternoon with a cup of tea. Swoon! Into no-bake bites? Be sure to check out our No-Bake Vanilla Cake Bites, Coconut Tahini Cacao Snack Bites, No-Bake Carrot Cake Bites, No-Bake PB&J Energy Bites, and Dark Chocolate Hemp Seed Energy Bites!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of vegan Matcha Bliss Balls topped with shredded coconut and coconut butter icing

Matcha Bliss Bites

Delicious little matcha bliss balls made in the food processor with 8 simple ingredients in 20 minutes! Nourishing, low sugar, plant-based, and grain-free!
Author Minimalist Baker
Print
Tray of low sugar, date-sweetened Matcha Bliss Balls beside a bowl of hemp seeds
3.94 from 16 votes
Prep Time 20 minutes
Total Time 20 minutes
Servings 22 (Balls)
Course Dessert, Snack
Cuisine Gluten-Free, Snack, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks

Ingredients

MATCHA BITES

  • 1 cup shredded unsweetened coconut
  • 2 Tbsp hemp seeds
  • 1 ½ Tbsp vegan plain or vanilla protein powder (we used Tropeaka vanilla*)
  • 1/2 cup roasted or raw cashew butter
  • 1/4 cup coconut butter (MELTED — if hard, soften in the microwave or in a hot water bath until soft and pourable*)
  • 2-4 pitted dates (if dry, soak in warm water for 5 minutes then drain // add more for sweeter bites*)
  • 1-2 tsp matcha powder (see our Matcha Review! // add more for more intense — and slightly bitterer — matcha flavor)
  • 1/2 tsp vanilla extract (optional)
  • 1/2 cup almond flour (or sub seed meal, such as sunflower or sesame, or coconut flour, but start with less as these are more absorbent)

FOR TOPPING optional

  • 2 Tbsp coconut butter (plus more for “frosting”)
  • 2 Tbsp shredded coconut or hemp seeds

Instructions

  • To a food processor, add all ingredients (starting with the lesser end of recommended amounts and working your way up) and blend until a thick but moldable cookie dough-like texture forms (see photo), ~3-5 minutes. Scrape down sides as needed.
  • If mixture is too thick or crumbly, add more cashew butter and/or another date. If mixture is too wet, add more almond flour and pulse. It should be thick and scoopable.
  • Taste and adjust flavor as needed, adding more matcha for matcha flavor, dates for sweetness, or cashew butter for creaminess.
  • Scoop out 1-Tbsp amounts and gently roll into balls (as the recipe is written, there should be about 22). Repeat until all dough is formed into balls.
  • Enjoy as is, roll in shredded coconut or hemp seeds, or refrigerate for 10-15 minutes to chill before topping with warmed (melted) coconut butter. If "frosting," chill again to set (about 10 minutes).
  • If freezing or refrigerating bites before serving, they're ready to enjoy once they're firm to the touch. For best results, store in the freezer up to 1 month or refrigerator up to 1 week. If storing in the freezer, let thaw 5-10 minutes before enjoying for best texture.

Video

Notes

*See my full vegan vanilla protein powder review here. We used Tropeaka Lean Vanilla Protein Powder, which does contain sprouted brown rice protein. For grain-free bites, use the alternative protein powder of your choice.
*For best results, make sure your coconut butter is melted and pourable, rather than hardened and difficult to scoop. Otherwise it will have a hard time blending and the bites will likely turn out too dry.
*These bites aren't overly sweet, so if you're looking for a sweeter snack bite, add more dates (up to 6-8 as original recipe is written).
*Nutrition is a rough estimate calculated with the lesser amount of dates and without optional ingredients.

Nutrition (1 of 22 servings)

Serving: 1 balls Calories: 104 Carbohydrates: 5.5 g Protein: 2.9 g Fat: 8.6 g Saturated Fat: 4.3 g Sodium: 8 mg Potassium: 96 mg Fiber: 1.6 g Sugar: 2.4 g

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My Rating:




  1. Nicol says

    I was excited to make protein balls that didn’t have a very strong taste of dates. Unfortunately, this recipe wasn’t my favorite. I used sunflower butter so maybe that’s why there’s a strange taste?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That could be the issue. Sunflower butter does have a strong flavor, while cashew is more mild.

  2. Vickie says

    They look nothing like your picture for starters..yours looks perfect! I tried this recipe and did not like it at all…not to mention the proportions are off and much more flour is needed. Overall not something I would try again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vickie, we’re so sorry to hear that was your experience! Did you make any modifications? Was your coconut butter super runny? What type of flour did you use?

  3. Ioanna says

    I love your site and your recipes but this is one of the worst recipes I regret I have tried on your site. I do not like things too sweet (am processed sugar free) and I love matcha so I thought this would be a win, but unfortunately I was so disappointed. I followed recipe to the T changing only the kind/flavor of protein powder. For one they turned out sooper runny to the point they were not formable at all so I added more flour..still runny and repeated 3-4 times until I had used more than double the flour listed…which then made the dough taste like straight up almond flour. Also mine were completely brown in color and the matcha flavor I so badly desired..well after adding 2tsp quality matcha.. it just tasted bad. The consistency was dry and unflavorable..kind of like just eating straight up nut butter with coconut flour. I regret because the ingredients are very expensive and I used the last of them. I saw a couple of other comments also referring to using double the flour for them to be formable. I wish I had known before hand. I made a mess in my kitchen for some protein balls that taste horrible. Ill stick to my usual cacao balls next time…so much yummier.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ioanna, we’re so sorry to hear that was your experience! What kind of protein powder did you use? We’re thinking that could have contributed to the color and maybe it soaked up too much moisture making them dry? Either way, we’ll take another look at the recipe and see if improvements can be made.

  4. Julie says

    I left out the protein powder, added the vanilla, ground my almonds in a little coffee grinder which I reserve for spices, used three dates. Wonderful color & taste. It was easy to form into balls, made twenty. Firming in the fridge to be topped with melted coconut butter tomorrow, for guests. I have also made the peanut butter cup & dark chocolate hemp bites, they make great lunchbox treats, snacks or light desserts. One or two is plenty.

  5. Hope says

    I loved this recipe! I found that two dates was not very sweet, but my partner liked them that way. Personally, I’ll add one or two more next time.

    I used roasted cashew butter and it was not as bright a green as yours, so I’ll try raw next time. To brighten the color back up, I mixed matcha with shredded coconut, rolling the balls in that mixture.

    I’ve always wondered, how do you determine shelf life? Do you leave a portion of each recipe in your fridge and a portion in your freezer, checking until it has gone bad? Seems a shame to waste any of this goodness, but how else could you know?

    Thanks! – Hope

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hope, we just estimate shelf life based on experience with various ingredients.

  6. Melissa says

    This is unfortunately one of the only recipes on your site that didn’t work out for me. I made it twice to make sure it wasn’t an error on my part. Both times it came out more like flavored cashew butter, not “ball” dough. It was brown too, not green. The second time, I added more flour and chia seeds to thicken it up but then it just tasted dry and grainy. The matcha coconut cashew butter. is delicious though haha.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that was your experience, Melissa! We wonder if maybe your cashew butter is darker in color and more runny? Better luck with the next one!

  7. Jules says

    I was excited to try these, but I needed A LOT more almond flour to get my dough to the point where I could roll it into a ball! My bites are a vibrant green but taste mostly like vanilla – must be the protein powder I got. I’ll probably try these again because I LOVE matcha, but needing almost 2 cups of almond flour is a lot!

  8. Madeleine Mendelow says

    These are epic! Also super easy and quick to make. There were some ingredients I didn’t have on hand (like coconut and cashew butter or almond meal). I just subbed a couple tablespoons of coconut oil for the coconut butter, then did a cup of raw cashews (essentially making my own cashew butter in the food processor), and then did a tiny bit more protein powder to be absorbent. These turned out so bomb. I actually really love the texture I got with my substitutions because they’re not so dense. I let them set in the fridge a bit. The vanilla extract and using the 4 dates is so worth it. These are like a better version of cake pops! Took me less than 5 minutes to make, then 5 minutes to roll into balls.

  9. Jein says

    Hi Baker,
    Yours look so delicious whereas mine turned out to be little messy : D

    I found my dough too dry even without protein powder, which I didn’t have.
    I added maple syrup at the last min, and just was able to roll. After setting in the fridge, I cut it into half to see the texture. I wasn’t that happy with its density, and I guess it’s because I substituted almond meal to pumpkin seeds? (Almond might be more oily and finer to make denser consistency?)

    Last but not the least, I found it hard working on toppings. Hemp seeds and shredded coconuts doesn’t stay on the balls. So I ended up glazing balls with melted coconut oil, and roll on matcha powder then topped with seeds. Result? Messy but yummy LOL

    Do you have any tips for topping? I love to hear about it

    Thanks for sharing your idea

    J
    : )

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi J, it sounds like they need additional oil- we would try adding more cashew butter, coconut butter, or perhaps a little coconut oil? That should help with both issues. Let us know if you are still having difficulty!

  10. Zoey McKinley says

    I’ve been on a crazy diet because of my health recently and can’t have sugar, gluten, or dairy, so I was beginning to lose hope that I could eat things that are sweet and delicious without upsetting my health issues, then I care across this recipe and blog. Thank you for the absolutely delicious recipe and for giving me hope again.

  11. Lauren P says

    Hi!
    So, I just tried these out, and followed the recipe exactly, but for some reason they came out super oily… Like, it was just dripping from them as I was rolling the balls… I am not sure what happened.
    I will say I was using a smaller food processor, and it was getting really warm from the strain of mixing. I wonder if it was maybe the heat that activated the oils in the butters?
    If I am going to keep making protein bites, I might have to finally break down and get an 8 cup processor, lol.
    Any thoughts would be helpful, thanks!!!

  12. Dana says

    These turned out great and easy enough to whip up even on a busy work morning. I like things on the sweeter side, so used about 5 dates, which I think is perfect. I had coconut “manna” and was concerned it might not be the same as using coconut butter, but it worked just fine.

  13. Madeline says

    These were soo delicious! I subbed 1/8 c coconut oil instead of the coconut butter (I didn’t have any on hand) and then rolled them in crushed pistachios.

    Thanks for such a creative yummy recipe! Xx

  14. Alex says

    I only had half a cup of unsweetened shredded coconut, so I used extra almond flour. I used moringa powder and chia seeds instead of the matcha and hemp seeds as that is what I had available to me, as well as a mix of walnut and almond butter instead of cashew butter. I used pea protein and added in some maple syrup. But my most creative substitute was using ricotta in place of the coconut butter. I saw someone below had used coconut oil and then omitted the cashew butter, but I really wanted to keep that nut butter… So in went the ricotta! The flavour was very nice. I think the balls could have benefited from some coconut oil as these were perhaps a bit on the crumblier side, but I was able to roll them into balls just fine. I think a creamier cheese would be preferable. Regardless, you definitely taste the moringa and coconut in these ones. Highly recommend!

  15. Melissa says

    Hello!
    Could I sub in part of a protein shake in place of protein powder? I didn’t know if I would need to add more dry ingredients if I did.
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, we think that would impact the texture too much, but if you give it a try, let us know how it goes!

  16. Laura Bigbee-Fott says

    Hi! I’m so happy to find your website! I was wondering if this recipe could be modified with pea protein instead of protein powder. I’ve been diagnosed with a severe tick-born allergy to ALL mammal products (the disease is called Alpha-gal). Most protein powders have whey in them which I cannot have. Thanks in advance for your answer!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we haven’t tried these with pea protein (we used Tropeaka vanilla which is vegan and does not contain whey). Pea protein might work though. Let us know if you give it a try!

  17. Carol Murphy says

    Is there something that could be subbed for the dates? Like stevia or monk fruit? I can’t do dates because of IBS. Could I just omit them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol, we think a liquid sweetener would be best for replicating flavor/texture- perhaps maple syrup? If you can’t tolerate maple syrup, perhaps using stevia/monk fruit and using additional coconut butter or cashew butter might work. Let us know if you give it a try!

  18. Hannah says

    What are your thoughts on the Tropeaka Protein? I was looking into it since it was listed in the ingredients and the ingredients in the vanilla powder look amazing! I would love to hear your thoughts!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I love it! Highly recommend. Just a little pricey to ship if you’re outside of AUS.

  19. Cynthia says

    I made these today. Super tasty! Sadly, though, they are a horrible ugly color. Not bright green, even though I doubled the amount of matcha. Maybe the brand I have.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, sometimes the brand of matcha makes a HUGE difference. Our favorites are Mizuba and Townshends.

  20. LT says

    Hey Dana!
    These look amazing. Sorry for annoying “what can I use instead of” question right off the bat, but protein powder is not something we stock around here–any suggestions for good replacements? More hemp seeds or almond flour? Other pulverized nuts?
    Speaking of no protein powder–your high protein chocolate smoothie from a couple weeks ago really saved me when I was hungry but not feeling so well the other day. That and it was super yummy. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! So, as far as protein powder, I do think it adds a bit of sweetness. So my suggestion would be adding another date or two, and then adding more almond or coconut flour! Let us know how it goes!

  21. Kelly says

    I’d love to try these, but at $15 for a jar of cashew butter, using almost half that jar in this recipe, that makes these balls crazy expensive. So instead of my just complaining, however, how do you think almond butter would work instead? I know it’s a lot runnier than cashew butter, so maybe use 1/2 the amount called for with the cashew butter? Or maybe increase the protein powder or almond meal?

    Thanks for your continued innovative and delicious ideas. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi, Kelly! I suggest making your own cashew butter – it’s much cheaper than store-bought. Otherwise I’d say subbing half almond butter should work!

  22. Andrea Nicole says

    Hey Dana! I’m super excited to try this recipe, but I was wondering if I can replace the hemp seeds with chia seeds and the cashew butter with natural peanut butter. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Andrea, that would greatly affect the flavor. But if you give it a try let us know how it goes!

  23. Shivangi says

    Hi,

    Love from Dubai, this is brilliant recipe and so easy to follow. I substituted coconut butter to same amount of oil and it worked fine. I left the almond butter as it it cause with oil and than liquifying butter would be too much liquid.

    My 9 year old loved it.

    Thanks a ton

  24. Natalie McCluskey says

    delicious! we have some high quality matcha from the local tea shop and it left us with a really nutty yummy flavor. needed about 5 dates to make it sweet, started with 2 and it still tasted bitter. I wasn’t able to get my coconut butter super smooth using the double broiler but it still worked.

  25. Anna says

    I used 1 tablespoon measurement and this only produced 16 balls of 130 calories each. I used 2 ts of matcha but felt this had little matcha taste.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So depending on the intensity / freshness of your matcha, you may need to add more. I always say start with less and work your way up! The more intense the matcha flavor, the more bitter it can become.

  26. KKD says

    Are the dates used specifically for their sweetness or also help as a binder? I’d like swap them out with a monkfruit sweetener, but’s don’t think granular monkfruit will work as a binder.
    Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The dates do help bind and add sweetness. If you can, I’d say add 1-2 dates, then compensate more sweetness with whatever you choose.

  27. JoAnn Loo says

    It’s like you read my mind. After trying your golden milk bites I’ve been looking for a good recipe for matcha bites too and saw this in my inbox! Awesome! Will surely try it. But what can I use instead of coconut butter?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Coconut butter is a central ingredient here. But you can try subbing more cashew butter. Let us know how it goes!

  28. JoAnn M Lakes says

    I’m sure others have this question on other recipes but can you use coconut oil in place of coconut butter and if so, what adjustments do I need to make.
    I love your site. Mostly 8 item or less!!!!! Can’t go wrong there!!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t know that coconut oil would be a great 1:1 replacement. I fear it would make them too oily…