Matcha, wheatgrass, coconut & vanilla energy balls

End of February and yet another assignment to be completed, it’s relentless and I keep finding myself in front of the fridge to see what I can eat next in order to keep going.  As the fridge journeys are quite time consuming I thought I’d be better off making some energy balls.

And knowing that I am not alone, I would like to dedicate this post to all students and hard working people out there, including my friend Tori who currently is snowed under with assignments and homework in her new hometown New York City. I hope these pretty little green balls will help all of you to keep up with the pace.


I wanted them to be delicious as much as help energy and concentration levels, so I combined matcha, wheatgrass, almonds, fresh coconut, macadamia nuts, walnuts, pumpkin seeds, chia seeds and dates and added some vanilla to round up the taste.

Matcha and wheatgrass give a lovely green colour and a good antioxidant boost, with a little caffeine from the matcha to help to keep those eyes open. The nuts and seeds I selected are a rich source of protein, monounsaturated fats, omega 3 & 6, minerals and vitamins to help with energy and concentration, so one fabulous mix for energy balls.

Enjoy & good luck with the studies!


Matcha, wheatgrass, coconut & vanilla energy balls – makes 18-20

1 cup of organic dates
1 cup of fresh coconut cut into smallish pieces
1 cup of almonds soaked over night
1/2 cup of macadamia nuts
1/2 cup of walnuts
2 tbsp of pumpkin seeds
1 tbsp of chia seeds
1/2 vanilla pod ( or a tsp of vanilla extract )
1 tbsp of wheatgrass powder
1/2 tbsp of matcha powder
1/2 cup of fresh or dry grated coconut for the coating

Making energy balls is the easiest thing on the planet, all you need is a good food processor and you are ready to go. There is only little preparation, you just need to cut the coconut into small pieces, so they are easier on the food processor, leaving enough to grate half a cup of coconut onto a sheet of baking paper for the coating later on.


The only longer process represents soaking the almonds over night which is very easy, just place them in a bowl adding filtered water until well covered. The next day, drain and peel them. Soaking the almonds is important as it makes it not only easier to peel them,  it also softens them which aids their digestion . The skin is a protection for the almond, it is quite bitter and contains enzyme inhibitors, so pleas don’t skip this point . You can also get already peeled almonds and soak those over night, drain the next day and use.  The next step is to  scrape the vanilla out of the vanilla pod and then put all ingredients in the food processor and mix until you get the consistency below.


Now, using a table spoon, scoop out equally sized portions to make balls, rolling them with the palms of your hands . The next and last step is to coat the balls in the grated coconut, just rolling them back and forth and around until well coated. They look like little snow balls in the end. You can eat them straight away, but they are still quite soft, so it is best to put them in the fridge for a couple of hours. Keep refrigerated in an air tight container and consume with one week.