Coconut matchaenergy balls

By Jean-Philippe Cyr
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Total Time


  • 1/2 cup (71 grams) cashews
  • 2 cups (250 grams) small pitted dates
  • 2 cups (100 grams) unsweetened shredded coconut (plus more for rolling)
  • 2 tablespoons coconut oil
  • 2 teaspoons powdered matcha tea
  • Pinch of salt
  • Crushed pistachios, for rolling (optional)


  1. Pour boiling water over the cashews and soak for ten minutes. Drain.
  2. In a food processor, combine the cashews, dates, shredded coconut, coconut oil, matcha tea, and salt.
  3. Using your hands or a cookie scoop, shape the mixture into small balls, then roll them in shredded coconut and, if you like, crushed pistachios.
  4. Refrigerate overnight, then bring to room temperature before eating.

Tip: The energy balls will keep refrigerated for up to one week or frozen for up to three months—they can be eaten frozen too.


Excerpted from The Buddhist Chef by Jean-Philippe Cyr. Copyright © 2019 Jean-Philippe Cyr. Photography by Samuel Joubert. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


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