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Matcha Mint Bites (vegan, raw, paleo, keto)

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Matcha Mint Bites

I love a good power bite, especially these energizing green balls of wonder. The fresh mint makes them especially refreshing, especially with these hot days. Pop them in a iced cooler for an outdoor day and you won't be sorry!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 24

Equipment

  • Food Processor

Ingredients

  • 1 cup raw, organic tahini
  • 1 cup coconut manna
  • 1 cup organic plant-based protein
  • 1 cup collagen
  • 2 cups + 1 cup shredded coconut
  • ¼ cup + ¼ cup monk-fruit confectioners sugar
  • 10-15 fresh organic mint leaves
  • 3-10 drops organic peppermint essential oil start tasting after adding 3 drops and adjust to preference
  • 2 tbsp matcha powder
  • 1 tbsp maca powder optional
  • 1 chocolate Lily’s chocolate bar or 1 cup Lily’s chocolate chips can use any chocolate of choice, optional
  • 1 tbsp MCT oil or melted coconut oil

Instructions

  • Melt the chocolate on the stove at low heat. Stir frequently until completely melted. Set aside.
  • Place 1 cup of the shredded coconut in a bowl and set aside.
  • Mix ingredients (except for monk fruit confectioners, and 1 tbsp MCT oil) in a food processor. Stop to scrape down the sides if needed. Add more protein powder if it’s not solid enough to roll into balls (they’ll be slightly squishy but you don’t want them to melt in your hand or flatten when set down.
  • Roll dough into 1 inch balls and then coat in the 1 cup shredded coconut. Place on cookie sheet. Will make 18-24 bites.
  • Stir ¼ cup confectioners and 1 tbsp MCT oil into the melted chocolate until well combined.
  • Drizzle or coat the bites with chocolate.
  • Place in the freezer for 10 minutes (until hard) and then transfer to the container.
  • Store in fridge for a week and in the freezer for 6 months.

Notes

notes: I always double or triple the batch and freeze them to have on hand for a quick boost. You can even eat them straight from the freezer.
Other flavor options:
Pure Matcha
Omit mint and/or chocolate
Lavender Matcha
Replace fresh mint with dried lavender flowers and mint essential oil with lavender oil
Lemon lavender
Replace fresh mint with dried lavender flowers and mint essential oil with lavender oil.
Add 1 tbsp fresh lemon zest, 5-10 drops lemon essential oil or 1 tbsp lemon juice and omit matcha.
Make it your own
Add any of your favorite superfoods, dried fruit, seeds, nuts, or flavor additions that you enjoy – the combinations are endless!
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Cookie Dough Power Bites (vegan, paleo, gluten-free)

These no-bake power bites are a delightful, energizing treat that are great for satiating a candy craving, or for fueling your workout. I created them when I was thinking of what to do with the excess No-Cow bars I have lying around because my boyfriend has a subscription on Amazon. We got sick of them and he forgot to cancel, so now we have them lying around. They have a chewy, cookie-dough like texture, are plant-based, 1g of sugar, and 21g protein. That’s hard to find in a protein bar, y’all. But, like I said, we overdid it so now we have too many.

I’m thrilled with how these turned out and will definitely make them again. They’re super easy to modify so make them your own!

Prep time: 15 minutes

Total time: 45 minutes (with 30 minutes of setting)

Yields: 8-12 bites

Ingredients

3 No-Cow protein bars (I like peanut butter cacao chip, can also sub any chewy vegan protein bar / cookie)

1/4 cup nut butter (I used peanut)

2 tbsp coconut oil

1 tbsp lakanto mapke syrup, raw honey, or pure maple syrup

6 drops monk fruit or stevia liquid

2 tbsp full fat coconut milk or other non-dairy milk

2 scoops vegan protein powder (I used @orgain peanut butter 😂, see a pattern?)

2 scoops collagen

3 tbsp maca powder

For the chocolate glaze:

1.5 cups Lily’s chocolate chips

1 tbsp coconut oil

Instructions:

  1. Melt the glaze ingredients in a glass bowl over a saucepan on a low simmer (or microwave)
  2. Chop the no cow bars into small pieces.
  3. Warm the peanut butter and coconut oil enough to mix.
  4. Add the remaining ingredients until a thick dough-like texture is formed.
  5. Form 8-12 small balls with the dough and then dip in the melted chocolate. Drop onto a parchment paper lined baking sheet.
  6. Freeze for at least 30 minutes and then store in a container in fridge or freezer.