Matcha Coconut Snowballs

This recipe for Matcha Coconut Snowballs features healthy pantry ingredients combined together to become a delicious, portable snack. Coconut, almond flour, matcha, milk and a little sweetener bind these cute morels together.

Course Snack

Cuisine American, Asian

Prep Time 15

Total Time 15

Servings

Calories 108kcal

Author Michelle

Ingredients

For coating:

¼ C fine shredded coconut unsweetened

For the snowballs:

½ C almond flour
½ C shredded coconut unsweetened
2 teaspoon matcha
2 tablespoon maple syrup or any liquid sweetener to taste
½ teaspoon coconut extract or sub vanilla or almond extract
2 tablespoon almond milk

Instructions

Coconut coating:

Place fine shredded coconut into a small bowl and set aside. This will be for coating the balls. (Note: if the coconut flakes are large, place into a coffee grinder and pulse a few times, until light and powdery).

Make the matcha coconut snowballs:

In a food processor, combine together the almond flour, shredded coconut, matcha, maple syrup, coconut extract, and almond milk.
Pulse until the mixture comes together. (When the mixture is pressed together, it should hold its shape).
Use a small ice cream scoop (or tablespoon) to form balls.
Roll the mixture between your hands until it is a round sphere.
Coat the entire exterior of the ball with the coconut flakes. Repeat with the remainder.
Place the coated snowballs in a container and store in the fridge.

Nutrition