These sweet and fudgy matcha protein balls are easy to make. And thanks to the buttery almonds, toffee-like dates and rich dark chocolate, they have a texture and taste almost like a chocolate brownie!
Put the cashews and dates in the blender. Add the matcha on top.
Whizz in the blender. At first it will look like speckled green gravel - it's not done yet! Add a teaspoon of boiled water and keep whizzing. Eventually, the oils in your cashews will release and you'll get a uniform green paste.
Take tablespoons of the mix and roll into balls. To get 20 balls, use 20g/0.7oz of mixture per ball. Place the balls on a tray lined with baking paper, If they're very soft, pop them in the fridge to firm up for 10 minutes.
Put the dark chocolate in a heatproof bowl and melt in the microwave in 30 second bursts, stirring between bursts until smooth.
Dip each bite into the chocolate so that just the bottom quarter to a third is is coated. Place them back on the baking paper as you go.
Drizzle the remaining chocolate on top of the matcha protein balls. To do this, I transferred the chocolate to a small piping bag and cut off the very tip, but drizzling from a teaspoon works well too.
Chill until set, then enjoy.
Often, store-bought energy balls like this are fine to keep at room temperature, but I would recommend for food safety reasons to keep these in the fridge.Once the chocolate has set pop them into a sealed container to give them some extra protection.They're delicious to eat cold, or you can get one or two out and place them on a saucer to warm to room temp before eating. They're more fudgy at room temp.