Matcha Protein Snacks For Athletes With Elyse Kopecky Run Fast Eat Slow

MATCHA PROTEIN ENERGY BITES RECIPE

These Matcha Energy Bites were a huge hit during the Emma Lovewell Cooking Show and made for a few entertaining moments (watch a hilarious clip from the class!). As a thank you to our awesome communities, we are sharing this fan-favorite recipe from Meal Prep with Emma & Elyse below (watch a preview of the show). We received so many messages on IG asking us to please post this recipe, so here you go!

This recipe blog is sponsored by NOW®…my go-to brand for whole food, organic ingredients. For 20% off any product at nowfoods.com use the code: ELYSE

Store-bought energy bars are high in sugar, low in healthy fats AND often made with hard-to-digest additives like soy lecithin and chicory root fiber. Elyse’s nutrient-packed energy bites are well worth the effort. 

 

RECIPE: MATCHA PROTEIN ENERGY BITES (AND COCOA VARIATION)

These wholesome and easy-to-digest energy balls are the perfect fuel before a workout or enjoy them as a sweet treat to prevent afternoon energy slumps! Kids will love the cocoa variation below.

 

INGREDIENTS:

  • 1 cup raw walnuts*, toasted (see tip below)
  • 1 cup raw pumpkin seeds*
  • ¼ cup raw hemp seeds (hemp hearts)*
  • 2 tablespoons unflavored protein powder*, optional 
  • 1 tablespoon Matcha green tea powder*
  • ¼ teaspoon fine sea salt 
  • 6 Medjool dates, pitted, halved 
  • 1 tablespoon virgin coconut oil*

 

COCOA VARIATION: Sub 2 tablespoons unsweetened cocoa powder for the matcha 

 

*Ingredients you can find at nowfoods.com


**Favorite unflavored protein powders: hemp protein or collagen peptides

 

In a food processor, pulse the nuts, seeds, protein powder (if using), Matcha (or cocoa) and salt until the nuts are coarsely ground. Add the dates and coconut oil. Pulse, stopping as needed to scrape underneath the blade, until the mixture starts to clump together (no visible date/nut pieces). 


Roll into bite-sized balls. Mixture will seem dry at first but just use your hands to roll tightly.

 

Place in a container with a lid. Chill in the fridge for 1 hour prior to eating. Store leftovers in the fridge or freezer for up to 1 month. 

 

Enjoy! 

 

 

RECIPE TIPS: 

  • Toast the nuts to enhance the flavor. For walnuts, toast in the oven at 300F for about 12 minutes, stirring once. Cool before blending.
  • A large food processor works better than a blender b/c of the wide base (and is easier to clean since it can go in the dishwasher)
  • Medjool dates work best because they have a higher moisture content, but Deglet Noor dates will also work (you’ll just need more, about 1 cup pitted)
  • If you use a drier nut like almonds instead of walnuts, you’ll need additional coconut oil, about 1 tablespoon more
  • Not as packable as store-bought bars due to the lower sugar content. If on-the-go carry in a hard-sided container (will melt if left in the heat).

 

It’s not too late to watch Meal Prep with Emma + Elyse! The HD recording and class recipes, meal plan, menus and grocery list are now available for immediate access.

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Photography By:
Page Bertelsen, Erin Scott, Andy Hughes, and Elyse Kopecky