I’m Back! Matcha Power Balls
Isn't it hard to believe that summer is already over?! One of the farmers markets that I'm a part of will be holding its last market of the season today. Unfortunately its gotten chilly and is raining today but I'll be there under my pink tent selling treats.
Many of you are going back to school and back to work after holidays so I thought I'd share an awesome snack recipe which is very portable and doesn't need refrigeration for your day out. I sell a lot of different power balls at the farmers markets. My two main flavours every week are a plain seed based protein power ball and chocolate cashew power ball and then I rotate new ones each week. This summer I did lemon coconut, orange goji berry, strawberry, banana, chocolate cherry, and matcha which is what I'm sharing with you today. People love to snack on them as they're walking around or grab some to bring home for handy snacks while others buy them to take on hikes or long bike rides.
These pack a nutritional punch from every single ingredient, even more so from the matcha powder. Matcha is green tea powder and it has many benefits:
- boosts energy
- mental focus
- high in antioxidants
- speeds metabolism
- helps detoxify the body
It does contain caffeine so if you're sensitive then I recommend adding less or even omitting it. Matcha has a bitter and very distinct taste so I find it has to be used in just the right amount to enjoy it. Start with less than I call for and add more after tasting it.
Matcha Power Balls
Makes 18 portions
Each ball contains 6 grams of protein and is 230 calories.
1 1/2 cups pumpkin seeds
1 cup shredded coconut
1/4 cup sunflower seeds
2 tablespoons hemp seeds
2 tablespoons sesame seeds
1 tablespoon + 1/2 teaspoon matcha powder
3/4 cup raisins
1 cup pitted packed medjool dates
1/8 teaspoon Himalayan salt
1 tablespoon + 1 teaspoon water
Process the seeds, coconut, and salt in a process until they turn to fine crumbs. Add the matcha powder, date paste and raisins. Process until everything is completely ground (it should be moist and crumbly). Add the water and continue processing just to incorporate it. The water is what will really hold the balls together. Separate the dough into 18 pieces and roll into balls. Optional: roll each ball in more matcha (this may be strong for some people though since the powder is bitter). Keep in the fridge for up to 2 weeks or store in the freezer for up to 3 months. The balls will be fine at room temperature for a whole day.
And one more cool thing. A reader shared this on my Sweetly Raw Facebook group last week. She made my Hazelnut Mocha Cream Cake from my Sweetly Raw Dessert book for her husbands birthday. Didn't she do an amazing job?! Can you believe this is raw?!