These Chocolate-Drizzled Matcha Energy Bites are a delicious blend of powdery green tea and sweet melted chocolate. And they are a no-bake treat, which is fabulous, especially if you’re short on time! And although these bites are drizzled, no one will tattle on you if you dunk your bites in chocolate instead! {Gluten-Free + Vegan-Friendly}
Oh, Spiriteds, where are you at with green tea? Specifically, matcha powder? And what if it’s mixed with coconut, almond flour, and maple syrup and then drizzled (or smothered) in chocolate? I, for one, am totally in love with these Chocolate-Drizzled Matcha Energy Bites. Because the combination of earthy green powder with sweet chocolate is unlike most treats out there in the world. Or at least in my world. And is my world larger or small? I have no idea. What I DO know is these Chocolate-Drizzled Matcha Energy Bites are enjoyable, memorable, and customizable.
Furthermore, matcha powder has gotten easier to find in recent years. In fact, when I first started making these, I had trouble even finding matcha powder in stores. I think I had to order online. But now I see matcha powder in most grocery stores (or grocery sections of large retailers). And even better? You’ll often find more than one brand. So now your options have options.
This is how we win, Spiriteds. We savor our options and then make these bites. So let’s do this!
These matcha bites are
- Gluten-free
- Vegan-friendly
- Grain-free
- No-bake
- Ready in about 45 minutes (including chilling time)
- Fun to make!
This recipe is pretty straightforward and hard to mess up. And believe me, if there is someone who can mess up a recipe, it’s me. So there’s no need to feel stressed about getting started (as I once felt). Oh, and drizzle, dunk, or coat, your matcha bites with chocolate. I won’t judge.
Chocolate-Drizzled Matcha Energy Bites ingredients
- Shredded coconut. I chop the coconut down to a smaller size, using my food chopper. This makes it easier to shape the energy bites into round balls without having pieces of shredded coconut sticking out at all angles.
- Almond flour. A half cup is all you need.
- Maple syrup. 100% pure tastes amazing in this recipe. You can also use 100% pure honey or agave nectar. Whatever suits your palate.
- Matcha powder. One to tablespoons. This is, more or less, to taste.
- Sea salt. You’d be surprised just how good these energy bites are with a sprinkle of sea salt added. It goes well with the bitter matcha flavor.
- Chocolate chips. The brand you choose is entirely up to you. I’ve used allergen-friendly chocolate chips from several different brands, and they all worked perfectly. If you find your matcha bites are too bitter, then add a little extra chocolate drizzle. It’s YUMMO!
- Coconut oil. You’ll use this to bind the ingredients together and to aid the chocolate as it melts.
How to make Chocolate-Drizzled Matcha Energy Bites
- In a large mixing bowl, combine shredded coconut, almond flour, maple syrup, 3 tablespoons melted coconut oil, matcha tea, and sea salt. Then mash the ingredients together with a fork until they are evenly distributed. If you have patches of mixture that are liquid-y and other patches that are dry, then keep mashing. When the mixture is ready, it will be a lovely green color with no almond flour granules showing.
- Next, place mixture in the refrigerator and chill for about 30 minutes. While the matcha mixture chills, line a baking sheet with parchment paper. Once the mixture has chilled, roll it into 12 matcha bites.
- In a small dish, combine chocolate chips and teaspoon of coconut oil. Microwave for about 15 seconds at a time, stopping to stir chocolate chips and coconut oil together. Once the chocolate has melted, then drizzle it over the matcha bites. Place the matcha bites back in the refrigerator so the chocolate can set.
- Once the chocolate has set, store the matcha bites in an airtight container for up to 4-5 days.
How to store matcha powder
According to Japanese Greentea Co., matcha powder is delicate and easily changes composition. In their blog post, What is the best way to store your matcha & Japanese green tea, the general rule of thumb is to consume the green tea powder within a few months. Refrigerating open packages of tea may also be necessary.
More finger food recipes!
If you’re in the mood for finger foods, then your appetite is in the right place!
First, the savories:
And now the sweets:
- No-Bake Chocolate Almond Butter Truffles
- No-Bake Almond Butter Bites
- Gluten-Free Almond Butter Oatmeal Bites
- Gluten-Free Snowball Cookies
Spiriteds, enjoy your Chocolate-Drizzled Matcha Energy Bites! Stay wild. I’m glad you’re here! ❤️
PrintChocolate-Drizzled Matcha Energy Bites
These Chocolate-Drizzled Matcha Energy Bites are a delicious blend of powdery green tea and sweet melted chocolate. And they are a no-bake treat, which is fabulous, especially if you’re short on time! And although these bites are drizzled, no one will tattle on you if you dunk your bites in chocolate instead! {Gluten-Free + Vegan-Friendly}
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 12 bites 1x
- Category: Appetizers and Snacks
- Method: No-Bake
- Diet: Gluten Free
Ingredients
- 2 cups finely shredded coconut
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 3 tablespoons melted coconut oil plus 1 teaspoon room temperature coconut oil
- 1–2 tablespoons matcha powder
- 1/4 teaspoon sea salt
- 3 tablespoons vegan and paleo-friendly chocolate chips (I like Enjoy Life brand)
Instructions
- In a large mixing bowl, combine shredded coconut, almond flour, maple syrup, 3 tablespoons melted coconut oil, matcha powder, and sea salt. Mash the ingredients together with a fork until they are evenly distributed. If you have patches of mixture that are liquid-y and other patches that are dry, then keep mashing. When the mixture is ready, it will be a lovely green color with no almond flour granules showing.
- Next, place mixture in the refrigerator and chill for about 30 minutes. While the matcha mixture chills, line a baking sheet with parchment paper. Once the mixture has chilled, roll it into 12 matcha bites.
- In a small dish, combine chocolate chips and teaspoon of coconut oil. Microwave for about 15 seconds at a time, stopping to stir chocolate chips and coconut oil together. Once the chocolate has melted, drizzle it over the matcha bites. Place the matcha bites back in the refrigerator so the chocolate can set.
- Once the chocolate has set, store the matcha bites in an airtight container for up to 4-5 days.
Notes
- If, after chilling, the matcha mixture starts to soften when you form the bites, then place the mixture back in the refrigerator to solidify again. I find sometimes that the mixture at the bottom of the bowl is softer, stickier, and hard to shape. If that happens, I refrigerate the remaining batter for a few minutes and then get back to work.
- To drizzle the chocolate, either use a spoon or pour the chocolate in a baggie. If you use a spoon, then gently swing the spoon over the bites in a pendulum fashion. For a thicker drizzle, dangle the spoon closer to the bites, and for a thinner drizzle, hold the spooner higher up from the bites. If you use a baggie, then pour the chocolate into one corner of the baggie. Seal the baggie and then carefully snip a minuscule section of the corner of the baggie. Gently squeeze the chocolate through that corner, also in a pendulum motion, across the bites. If you’d like a thicker drizzle, then cut a slightly larger section of the corner.
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