Coconut Matcha Snowball Treats (Printable Version)

Bite-sized coconut and matcha morsels blending earthy and creamy notes for a quick energy lift.

# What You Need:

→ Base

01 - 1 cup unsweetened shredded coconut (90 g)
02 - 1/2 cup coconut butter, softened (120 g)
03 - 1/4 cup coconut oil, melted (60 g)
04 - 2 tablespoons powdered erythritol
05 - 1 1/2 teaspoons matcha green tea powder
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of sea salt

→ Coating

08 - 1/3 cup unsweetened shredded coconut for rolling (30 g)

# How To Make It:

01 - In a medium mixing bowl, blend the shredded coconut, coconut butter, coconut oil, powdered erythritol, matcha powder, vanilla extract, and sea salt until a consistent dough forms.
02 - Place the mixture in the refrigerator for 10 to 15 minutes to firm slightly.
03 - Scoop portions with a tablespoon or small cookie scoop and roll each into a 1-inch ball.
04 - Roll each ball in the reserved shredded coconut to evenly coat.
05 - Arrange the coated balls on a parchment-lined tray and refrigerate for at least 30 minutes to set.
06 - Keep the fat bombs in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • Low-carb energy boost
  • Keto friendly and gluten-free
02 -
  • For a nutty twist, add 2 tablespoons of almond flour to the base.
  • Swap erythritol for your preferred sweetener as needed.
03 -
  • Use chilled coconut butter to help the mixture firm up faster.
  • Roll the balls tightly for a better coating texture.
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