Matcha Coconut Date Bites

• 25 g Medjool dates, pitted — Pitted Medjool dates
• 25 g rolled oats — Old-fashioned rolled oats
• 12 g natural peanut butter — Natural peanut butter
• 2 g matcha powder — Pure matcha green tea powder
• 6 g unsweetened shredded coconut — Unsweetened shredded coconut

Method

1. 1Measure ingredients: Process the date-oat baseMeasure medjool dates, rolled oats, peanut butter, and matcha powder using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Process the date-oat basePulse 25 g Medjool dates (pitted), 25 g rolled oats, 12 g natural peanut butter, 2 g matcha powder in a food processor for 45 to 60 seconds, stopping once to scrape the bowl.1 minLook for: The processed date-oat mixture forms moist clumps that hold firmly when pinched without leaking oil.Safety: Remove every date pit and unplug the processor before scraping.
3. 3Shape six bitesDivide the processed date-oat mixture into six equal portions.Look for: Everything is evenly positioned and ready for the next action.
4. 4Roll each between clean palms for about 10 secondsRoll each between clean palms for about 10 seconds.1 min 30 secLook for: Six compact bites hold their shape without loose crumbs.Safety: Wash and dry hands before shaping ready-to-eat food.
5. 5Coat and chillSpread 6 g unsweetened shredded coconut on a small plate.Look for: Everything is evenly positioned and ready for the next action.
6. 6Roll every bite through itRoll every bite through it, pressing gently until the full measured coating adheres. Chill for 5 minutes before serving.5 minLook for: Each bite has a thin, even unsweetened shredded coconut coating and a firm, chewy center.Safety: Keep covered and declare the listed nut, peanut, or sesame allergens as applicable.