Coconut Matcha Balls
- 1 cup coconut flakes, unsweetened
- 1/4 cup coconut flour
- 1 scoop Designer Whey Vanilla Coconut protein powder
- 1 T matcha powder
- 2 T coconut oil, melted
- 2-3 T natural maple syrup
- Add all ingredients to food processor.
- Pulse until well combined.
- Form into 1-1.5 inch balls, packing tightly into your cookie scoop.
- Store in fridge, covered, for 1-2 hours before eating.
- Refrigerate for up to 1 week.
By Megan Byrd