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Matcha Coconut Protein Balls made with collagen and coated in vegan chocolate. Photo credit @hostofhealth.

Matcha Coconut Protein Balls made with collagen and coated in vegan chocolate. Photo credit @hostofhealth.

I’m thrilled to be sharing this protein ball recipe that I made in collaboration with Allie (@hostofhealth), a Certified Holistic Nutritionist here in Toronto. We are both fans of matcha and simple homemade healthy snacks, so when we got talking about doing some recipes together, this was the first one we came up with!

Matcha Coconut Protein Balls are free of gluten, dairy and refined sugar, but absolutely packed with easy-to-digest energy along with antioxidants, fibre, healthy fats, and protein.  They are great for snack time or breakfast on-the-go.  And they are super simple to make in the food processor or blender, with no baking required.


Matcha is made by grinding high quality nutrient-rich green tea leaves into a fine powder.  It has a beautiful green colour and a unique, complex taste with a balance of naturally sweet, malty, bitter and earthy vegetal notes.  It is packed with anti-inflammatory, detoxifying, disease-fighting phytochemicals including the subgroup of antioxidants called catechins.  One particular catechin, EGCg, is widely recognized for its anti-cancer properties.  Matcha is also used to induce a sense of calm while simultaneously boosting energy, concentration, memory and metabolism.  

Matcha Coconut Protein Ball Recipe

Ingredients for approximately 12 balls:

  • 1 cup gluten-free rolled oats

  • 1/3 cup unsweetened desiccated coconut

  • 1/4 cup pure maple syrup

  • 3 to 4 Tbsp Further Food collagen peptides or Nuzest Clean Lean Natural or Smooth Vanilla protein powder (vanilla protein used below)

  • 1 1/2 Tbsp high-grade matcha powder

  • 2 to 3 Tbsp coconut oil, melted

  • optional: additional desiccated coconut or matcha or melted dark chocolate for coating (the balls above were dipped in melted Made Good vegan chocolate chips)


  1. Put oats into food processor or blender container and blend well. Add coconut, maple syrup and collagen/protein, and matcha, and blend again.

  2. Add 2 Tbsp melted coconut oil and blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed. If the mixture is too dry, add another Tbsp of oil.

  3. Scrape mixture onto a plate or parchment paper and roll into balls.

  4. Once the balls are formed, they can be rolled in matcha or shredded coconut, or dipped in melted chocolate as desired. Chill until firm.

Matcha Coconut Protein Balls can be stored in an airtight container in the fridge for a week, or the freezer for up to 2 months.