Chocolate-Coconut Matcha Bites

What do you do when you have a teamaker with a diverse culinary background? Give her all the tea her heart desires, sit back and wait to be wonderstruck by what her creativity conjures. This month, our talented teamaker Justine Carmine-Baron was inspired by our No. 7 Matcha and concocted these simple yet decadent Chocolate-Coconut Matcha Bites that are as easy to make as they are to eat. 


For filling:

  • 1/2 cup shredded coconut
  • 3/4 cup Deglet Noor dates
  • 3/4 cup pumpkin seeds (can use any seed/nut variety on hand)
  • 3 tablespoons coconut oil
  • 1 tablespoon No. 7 Matcha powder
  • Pinch sea salt 

For chocolate coating:

  • 2 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 3 tablespoons cocoa powder 


Make 16 bites

For filling:

  1. In a food processor, combine the filling ingredients and pulse or blend until smooth. Stop as needed to scrape the mixture down.
  2. Use a spoon and scoop a small amount into your hands to roll into a bite sized ball.
  3. Place the bites on a baking sheet lined with foil or parchment paper and pop in the freezer to chill for a few minutes.

For the top coating:

  1. Microwave the coconut oil until just melted.
  2. Stir in maple syrup and cocoa powder (can use a stovetop for this step too).
  3. Using a spoon, drizzle some of the coating on the bites one at a time (or you can dunk them as well).
  4. Top with flaked coconut, or another seed or nut of your choice.
  5. Place in the fridge or freezer to chill and set. 

Shop No. 7 Matcha at