Chocolate-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
Scale
- 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.