Snack — Recipe 57 of 60
Soy Isolate & Coconut Protein Balls with Matcha
Elegant, vibrant green protein balls with a deep matcha flavor and a snowy coconut coating that makes them as beautiful to serve as they are to eat. Matcha and soy isolate are a surprisingly perfect nutritional pairing — one delivers sustained calm energy from L-theanine, the other delivers complete plant protein for muscle support. A sophisticated snack that belongs in any serious healthy kitchen.
Nutrients (per serving)
- Calories
- ~210kcal
- Protein
- ~16g
- Carbs
- ~18g
- Fat
- ~10g
Ingredients
What you need
- 0130g soy isolate powder
- 0280g rolled oats, blended into fine flour
- 031 tbsp black chia seeds
- 042 tbsp pumpkin seeds, toasted and finely crushed
- 0520g split cashews, soaked in water for 30 minutes
- 062 tsp matcha powder (culinary grade)
- 073 tbsp honey or maple syrup
- 082 tbsp coconut oil, melted
- 091 tsp vanilla extract
- 101 pinch of salt
- 112–3 tbsp plant-based milk to bind
- 125 tbsp desiccated coconut for coating
Instructions
How to make it
- 01
Soak cashews in water for at least 30 minutes, then drain and rinse thoroughly.
- 02
Toast pumpkin seeds in a dry pan over medium heat for 3 minutes until golden. Set aside to cool then crush finely using a mortar and pestle.
- 03
Add soaked cashews and 2 tbsp plant-based milk into a small blender and blend until completely smooth to make cashew cream. Set aside.
- 04
In a large bowl combine oat flour, soy isolate powder, chia seeds, matcha powder, salt and crushed pumpkin seeds. Mix thoroughly — matcha tends to clump so sift it into the bowl if possible for even distribution.
- 05
Add cashew cream, honey, melted coconut oil and vanilla extract to the dry ingredients and mix well until the mixture starts to come together.
- 06
Add remaining plant-based milk one tablespoon at a time until the mixture is moist enough to roll into balls without crumbling. The dough should be slightly sticky and vibrantly green.
- 07
Taste the mixture and adjust sweetness — matcha is naturally bitter so you may want a little more honey depending on your preference.
- 08
Refrigerate the mixture for 20 minutes until firm enough to roll cleanly.
- 09
Spread desiccated coconut in a shallow bowl.
- 10
Remove mixture from fridge and roll into balls roughly the size of a large marble, pressing firmly as you shape each one.
- 11
Roll each ball immediately in the desiccated coconut, pressing gently so the coating sticks evenly on all sides — the contrast between the bright green interior and white coconut exterior is visually striking when you bite into one.
- 12
Place on a lined tray and refrigerate for at least 1 hour until firm.
- 13
Store in an airtight container in the fridge for up to 10 days. Makes approximately 14–16 balls.
The science
Why it's good for you
Matcha is one of the most nutrient-dense forms of green tea available — because you consume the entire ground leaf rather than just steeping it, you receive the full spectrum of its antioxidants, chlorophyll and L-theanine. L-theanine is a unique amino acid found almost exclusively in tea that promotes calm, focused alertness without the jitteriness associated with caffeine — a mental state that is ideal for both training and work. Combined with soy isolate powder which delivers complete plant protein with all nine essential amino acids, these balls support both mental performance and physical recovery simultaneously. Soaked cashews blended into the base create a naturally creamy binder rich in magnesium for muscle and nerve function. Pumpkin seeds add zinc and additional magnesium while chia seeds contribute omega-3 fatty acids that reduce inflammation. Desiccated coconut in the coating provides medium-chain triglycerides that are metabolized directly as energy. A snack that nourishes your mind as effectively as it nourishes your body.