No-Bake Coconut Matcha Energy Bites

Ingredients

• 1.5 cups cups Unsweetened shredded coconut
• 1/2 cup cup Sunflower seed butter
• 1/3 cup cup Pumpkin seeds (pepitas)
• 1/4 cup cup Hemp hearts
• 2 tbsp tbsp Chia seeds
• 2 tbsp melted tbsp Coconut oil
• 3 tbsp tbsp Maple syrup
• 1 tbsp tbsp Matcha powder
• 1 tsp tsp Vanilla extract
• 1/2 tsp tsp Ground cinnamon
• 1/4 tsp tsp Sea salt
• 2 tbsp tbsp Cacao nibs

Instructions

1. 1

   Spread 1/2 cup of the shredded coconut on a dry skillet and toast over medium-low heat for 3-5 minutes, stirring constantly, until golden and fragrant. Set aside to cool completely.

2. 2

   Pulse pumpkin seeds in a food processor until coarsely ground, about 8-10 pulses, leaving some texture for crunch.

3. 3

   Add remaining untoasted shredded coconut, sunflower seed butter, hemp hearts, chia seeds, matcha powder, cinnamon, and sea salt to the food processor. Pulse 10 times to combine.

4. 4

   Add melted coconut oil, maple syrup, and vanilla extract. Process for 45-60 seconds until the mixture holds together when pinched. If too dry, add water 1 tsp at a time; if too wet, add more shredded coconut.

5. 5

   Fold in cacao nibs with a spatula for texture contrast.

6. 6

   Chill the mixture in the freezer for 10 minutes to firm up for easier rolling.

7. 7

   Roll into 12 equal balls (about 1 tbsp each) using your palms, pressing firmly. Roll each ball in the toasted coconut to coat completely.

8. 8

   Store in an airtight container in the refrigerator for up to 1 week.