Coconut Matcha Fat Bombs (Printable Version)

Delightful coconut and matcha bites, creamy and earthy with a low-carb energy lift.

# What You Need:

→ Base

01 - 1 cup unsweetened shredded coconut (90 g)
02 - 1/2 cup coconut butter, softened (120 g)
03 - 1/4 cup melted coconut oil (60 g)
04 - 2 tablespoons powdered erythritol
05 - 1 1/2 teaspoons matcha green tea powder
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of sea salt

→ Coating

08 - 1/3 cup unsweetened shredded coconut (30 g)

# How To Make:

01 - In a medium mixing bowl, blend shredded coconut, coconut butter, melted coconut oil, erythritol, matcha powder, vanilla extract, and sea salt until a uniform dough forms.
02 - Refrigerate the mixture for 10 to 15 minutes to allow it to firm up slightly.
03 - Using a tablespoon or small cookie scoop, portion the dough and shape into 1-inch diameter balls.
04 - Roll each ball in the reserved shredded coconut to evenly coat the surface.
05 - Place the coated balls on a parchment-lined tray and chill in the refrigerator for at least 30 minutes until firm.
06 - Store the finished snowballs in an airtight container refrigerated for up to one week.

# Cooking Tips:

01 -
  • Perfect for a low-carb energy boost
  • Combines earthy matcha flavor with creamy coconut
02 -
  • For a nutty twist, add 2 tablespoons of almond flour to the base
  • Swap erythritol for your preferred sweetener as needed
03 -
  • Serve chilled for best texture and flavor
  • Pair with unsweetened green tea for a refreshing treat
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