Matcha And Coconut Vegan Protein Balls

1. 1

   Start by mixing together almond butter, agave syrup, oats, 20g of desiccated coconut, pumpkin seed powder, 1 tbsp of matcha powder and water in a large bowl.

2. 2

   When the mixture is fully combined, divide it into 10 equal parts (25g each) and roll them in your hands until you get a perfectly shaped ball.

3. 3

   Mix together remaining 15g of desiccated coconut and 1 tbsp of matcha powder.

4. 4

   Cover each ball in this bright green coconut and matcha mixture.

5. 5

   Refrigerate for an hour before serving. These Matcha and Coconut Vegan Protein Balls will stay up to a week in a fridge or a month in a freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.