No Bake Matcha Energy Bites two ways! The first version is made from dried fruits and nuts and the second is packed with protein and made from oats, almond butter and protein powder.

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FAVORITE FOODS + KITCHEN TOOLS:
Matcha Powder: http://bit.ly/2sb6wYt **USE CODE: DaniMatcha to SAVE 15% **
Whey Protein Powder: http://bit.ly/2EPNjC5 *USE CODE: clean10 to save 10%*
Plant Based Protein Powder: http://amzn.to/2EciD0N
4-Cup Food Processor: http://amzn.to/2BjHg8P
Small Rimmed Baking Sheet: http://amzn.to/2Ec4DnF
Glass Mixing Bowls: http://amzn.to/2DMsN4x

MATCHA 101: https://youtu.be/DbgI7MdCqnU

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MATCHA PISTACHIO + CRANBERRY ENERGY BITES
2/3 cup raw cashews
1/3 cup raw pistachios, shelled
1/2 cup Medjool dates, pitted 6
2 tablespoons shredded coconut, unsweetened
2 tablespoons cranberries
2 teaspoons matcha powder
pinch sea salt

Soak your dates in hot water for one hour to make them nice and soft. If you have fresh soft dates, you can skip this step.

Squeeze pit out of the center of the dates and discard.

Place all the ingredients into a food processor. Process for one minute or until finely chopped and blended.

Using a tablespoon, scoop out balls of mixture. Roll between your hands to create evenly sized balls (just like rolling a meatball) and place on a rimmed baking sheet lined with parchment paper.

Repeat until all the balls are finished and pop into the fridge for one hour or until firm.

Transfer to an airtight container and store in the fridge for up to two weeks.

Makes 12 balls (13 grams each)

Nutrients per ball: Calories: 103; Total Fat: 5g; Saturated Fat: 1.2g; Cholesterol: 0mg; Sodium: 1mg Carbohydrate: 13.8g; Dietary Fiber: 2g; Sugars: 9.3g; Protein: 2.3g

NO BAKE MATCHA PROTEIN BITES
4 tablespoons almond butter
1/2 cup rolled oats
1 scoop vanilla protein powder (20 grams)
2 teaspoon matchs powder
1 tablespoon chia seeds
1 tablespoon honey
2 teaspoons coconut oil
pinch of sea salt

Combine all ingredients in a food processor and blend until mixed together. The mixture will resemble sand but stick together when squished with your finger.

Scoop a small amount of the mixture (I used 13 grams for each ball to get 12 balls total) and form into a ball with your hands.

Place a plate or baking sheet lined with parchment paper and repeat until you have made 12 balls.
Transfer to an airtight container and store in the fridge for up to two weeks.

Makes 12 balls.

Nutrients per ball:
Calories: 72; Total Fat: 4.3g; Saturated Fat: 0.9g; Cholesterol: 0mg; Sodium: 9mg Carbohydrate: 5.5g; Dietary Fiber: 1.5g; Sugars: 1.9g; Protein: 4.5g

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