Finger FoodAsian-InspiredEasy

Vegan Sourdough Matcha Energy Discard Balls

Name: Vegan Sourdough Matcha Energy Discard Balls
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Cuisine: Asian-Inspired
Ingredients: ½ cup (120 ml) active sourdough starter discard, active or recently fed (bubbly, within 4-8 hours of last feeding); ¼ cup (60 g) unsalted natural almond butter, at room temperature; 3 tablespoons (45 ml) pure maple syrup; 2 tablespoons (10 g) matcha powder (ceremonial or culinary grade), sifted or whisked to break up lumps before adding; 2 tablespoons (30 g) refined or unrefined coconut oil, softened to a spreadable consistency; ½ cup (50 g) rolled oats (old-fashioned or quick oats) (optional); ½ teaspoon (2½ ml) pure vanilla extract (optional); ⅓ cup (30 g) unsweetened shredded coconut; ⅛ teaspoon (½ g) fine sea salt (optional)

From the MyKitchenBank Kitchen

These vibrant green energy balls transform sourdough discard into an antioxidant-rich snack. Creamy almond butter and coconut oil keep them rich and satisfying, while matcha powder adds earthy notes and a beautiful color. Naturally vegan and no-bake, they're perfect for meal prep or gifting. The texture is fudgy with a subtle crunch from rolled oats and shredded coconut.

Prep: 20 min
Cook: —
Wait: 30 min
Total: 50 min
Makes: 16 energy balls (1 inch / 2.5 cm diameter)

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Ingredients

16 servings

½ cup (120 ml) active sourdough starter discard, active or recently fed (bubbly, within 4-8 hours of last feeding)
¼ cup (60 g) unsalted natural almond butter, at room temperature
3 tablespoons (45 ml) pure maple syrup
2 tablespoons (10 g) matcha powder (ceremonial or culinary grade), sifted or whisked to break up lumps before adding
2 tablespoons (30 g) refined or unrefined coconut oil, softened to a spreadable consistency
½ cup (50 g) rolled oats (old-fashioned or quick oats) (optional)
½ teaspoon (2.5 ml) pure vanilla extract (optional)
⅓ cup (30 g) unsweetened shredded coconut
⅛ teaspoon (0.5 g) fine sea salt (optional)

Equipment (6)

Medium mixing bowl
Spoon or flexible silicone spatula
Measuring cups and spoons
Parchment paper or silicone mat
Cookie scoop or small spoon (optional, for uniform scooping)
Airtight container for storage

Steps

Before you start

Have active or freshly fed sourdough discard ready (fed 4-8 hours prior, bubbly and risen)
Bring almond butter to room temperature so it combines smoothly
If coconut oil is solid, soften it to a spreadable consistency
Prepare a parchment-lined plate or tray for rolling balls

1
Combine wet base
- In a medium mixing bowl, combine the sourdough discard and almond butter.
- Stir with a spoon or spatula for 1-2 minutes, scraping the bottom and sides, until no large clumps of almond butter remain and the mixture is roughly uniform in color and texture.
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Ready when: Almond butter is evenly distributed with no visible lumps
2
Add maple syrup
- Pour in the maple syrup and stir vigorously for 1 minute, scraping the bottom and sides, until the mixture becomes smooth, creamy, and uniform in color.
- It should be tan to light brown with no streaks of white or separate almond butter.
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Ready when: Mixture is creamy and uniform throughout
3
Incorporate matcha powder
- Sift the matcha powder into the bowl (or whisk it in a small cup first to break up lumps, then add).
- Stir vigorously for 1-2 minutes, pressing the spoon against the sides of the bowl to dissolve any remaining matcha bits.
- The mixture should be a uniform pale-to-medium green color with no white streaks, lumps, or granules visible.
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Ready when: Mixture is evenly green throughout with no visible matcha powder clumps or white streaks
Tip: Matcha clumps easily and can create gritty bits if not fully dissolved. Take extra time breaking up lumps—they will not dissolve during the chill step.
4
Fold in coconut oil
- Add the coconut oil and fold it in gently with 10-15 strokes of the spatula, scraping from the bottom and folding over the top, until no streaks of oil remain.
- The mixture should be creamy and light.
- Avoid overmixing.
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Ready when: Coconut oil is evenly incorporated; no visible oil streaks in the mixture
5
Add oats and vanilla
- If using rolled oats and vanilla, add them to the bowl.
- Fold together gently with 15-20 folds until oats and vanilla are evenly distributed and no pockets of dry oats remain.
- The mixture should still be light in texture; vigorous stirring will make it dense.
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Ready when: Oats and vanilla are evenly dispersed; no visible clumps of oats in one area
Tip: Gentle folding preserves the light, airy texture. If you want to skip oats, the balls will be fudgier and more compact.
6
Mix in shredded coconut
- Add the shredded coconut (and sea salt if using) and fold in with 10-12 gentle folds until evenly distributed throughout.
- The mixture should now be thick and textured, and should hold together firmly when squeezed in your palm.
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Ready when: Coconut is evenly mixed in; mixture holds a firm ball shape when squeezed
7
Chill until firm
- Cover the bowl with a lid or plastic wrap and refrigerate for 20-30 minutes.
- The mixture should be firm enough that a spoonful holds its shape without oozing, but still pliable enough to roll between your palms.
- If you refrigerate longer than 30 minutes, the mixture may become too hard; let it sit at room temperature for 5 minutes before rolling.
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Ready when: Mixture is firm when poked but still slightly pliable
8
Roll into balls
- Line a plate or small tray with parchment paper.
- Using a small spoon or 1-tablespoon cookie scoop, scoop the mixture onto the parchment, spacing pieces about 1 inch (2.5 cm) apart.
- Dip your fingertips in cool water and gently roll each scoop between your palms into a smooth, firm sphere about 1 inch (2.5 cm) in diameter.
- If the mixture becomes too warm and sticky, refrigerate it for 5 minutes and continue.
- Set finished balls on the parchment.
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Ready when: All balls are rolled smooth and uniform in size; they hold their shape when set down
Tip: Slightly damp (not wet) fingertips prevent sticking without making the balls wet. Work quickly and chill the dough if it softens. Consistency in size helps them chill and store evenly.
9
Optional: coat and set
- For extra flavor and appearance, coat the balls before final storage.
- Place additional shredded coconut or matcha powder in shallow bowls.
- Roll each ball in coconut for a snowy finish, or dust lightly with matcha powder for a deeper green color and extra matcha flavor.
- Return coated balls to the parchment.
- Refrigerate for 10 minutes to firm up.
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Ready when: Balls are evenly coated and firm

Good to know

Tips

Sourdough discard quality matters: use actively bubbly, recently fed discard, not starter that's been sitting in the fridge. Old, thin discard won't bind the balls as well.
Matcha lumps are the biggest obstacle. Sift or whisk the powder thoroughly before adding, and stir longer than feels necessary. Gritty balls are not pleasant.
The balls soften at room temperature due to the coconut oil and sourdough moisture. They're best eaten within 2 hours of rolling if left on the counter, or stored chilled. Freezing is ideal for longer storage.
For a coconut-forward flavor, use unrefined coconut oil and increase the shredded coconut to 0.5 cup. For a matcha-forward flavor, increase matcha powder to 2.5 tablespoons and coat the finished balls with a light matcha dust.

Make ahead

Yes. Roll and coat the balls up to 1 week ahead. Store in an airtight container in the refrigerator, or freeze for up to 3 months. Thaw frozen balls in the refrigerator for 30 minutes before eating, or eat them frozen for a fudgy, ice-cream-like texture.

Storage & reheating

Room temperature (in an airtight container): 2-3 days (they will soften). Refrigerator (in an airtight container): 1-2 weeks; the balls stay firm and fresh-tasting. Freezer (in an airtight container or freezer bag): up to 3 months. Thaw at room temperature for 30 minutes, or eat directly from the freezer for a denser texture. No reheating needed; serve cold or at room temperature.

Substitutions

unsalted natural almond butter → peanut butter, sunflower seed butter, or tahini. All work well and add their own flavor. Tahini will make the balls slightly more savory. Use the same amount by weight.
pure maple syrup → agave nectar, date paste, or brown rice syrup. Agave and rice syrup are thinner; use 2.5 tablespoons to keep the ratio right. Date paste may require a little more blending time but adds deeper sweetness.
refined or unrefined coconut oil → refined avocado oil or neutral vegetable oil. Either will work if you dislike coconut flavor. Use the same amount; the balls may be slightly less firm.
unsweetened shredded coconut → additional rolled oats or ground almonds. Oats will make the balls lighter; ground almonds will make them nuttier. Use the same amount by weight.