Give your peanut butter a quick stir to loosen it up.
In a food processor of good blender, combine together the almonds, shredded coconut, and pumpkin seeds. Pulse the ingredients until well chopped.
Next, add the peanut butter to the mixture an pulse a few times. Then, add the maple syrup and matcha powder and pulse the ingredients until well combined.
Line a rimmed baking sheet with a mat or parchment paper. Use a cookie scoop to scoop out the mixture and then roll the scooped ingredients between your hands into a ball. Place the rolled ball on to your prepare baking sheet to set. You can place the baking sheet with rolled balls into your refrigerator for ten minutes to help them set.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients. See Foodwineandlove.com for details on this recipe.
originally posted:
October 30, 2023
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!