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No Bake Matcha Energy Balls (gluten free, paleo, vegan) ~~

No Bake Matcha Energy Balls

  • Author: Katja from Savory Lotus
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 16 balls 1x




  • 1/2 cup dried apricots (like this)
  • 1/2 cup pistachios
  • 1/4 cup sunflower seeds
  • 1/4 cup tahini (I like THIS toasted brand)
  • 1 tbsp coconut oil, melted
  • 1 tbsp honey or maple syrup
  • pinch of salt
  • 12 tsp matcha powder ( I like THIS brand)  ** see note below


  • extra matcha powder
  • unsweetened coconut shreds (like this)
  • pistachios, finely chopped
  • raw cacao powder (like this)


  1. Process apricots in a food processor until completely broken up and starting to form a paste.  Add the rest of the energy ball ingredients and process until well combined and nuts and seeds are broken up into tiny pieces. Taste and adjust for sweetness and salt.
  2. Spoon out a tablespoon of mixture at a time and roll into small balls.  Set aside.
  3. Dust each ball with optional toppings: extra matcha, coconut shreds, pistachio pieces or cacao powder. Place in fridge to set for at least an hour.  Store in air tight container in fridge for up to a week OR freeze for longer shelf life.


  • I love dried apricots because they are not as sweet as some dried fruits.  Feel free to experiment with raisins, dates, or dried cherries as well.
  • I used tahini, but almond butter, sunflower butter, or cashew butter works great too.
  •  For better digestion, I always recommend using soaked/sprouted nuts and seeds.  You can either buy them already soaked OR make your own.  Simply soak in water with a bit of sea salt overnight.  Drain and rinse.  And dehydrate at 110’F until crispy.

** The recipe calls for 1-2 tsp of matcha.  If you are sensitive to caffeine, use one.  If you rock caffeine like a boss, use two.