Vanilla Matcha Bliss balls

I finally decided to give Matcha a go – I have resisted for a long time, but I was shopping at my local, saw it on the shelf and thought, why not? I wanted to see what all the hype was about.  I thought using it in a batch of bliss balls might ease me into the flavour as I had heard it is quite strong, and it was! It has quite a distinct, rich flavour – so if you’re new to it like I was, incorporating it into a recipe with other flavours is a good idea.

Makes 12 – VG, DF

Serving size = 1- 2 balls

Ingredients

7 medjool dates

1/2 cup rolled oats

1/2 cup almond meal

1 tbsp. organic cacao

1 tbsp. organic, fair trade matcha tea powder

1 tbsp. coconut oil

1 tsp. vanilla bean extract

5 squares Loving Earth dark chocolate – raw organic

3 squares Loving Earth caramel chocolate – raw organic

Method

  1. Combine ingredients into a food processor and process until a sticky, well combined mixture is formed.
  2. Use a teaspoon to scoop out enough mixture to roll/form into a small ball. The mixture will make 12 balls.
  3. Place on a baking tray and put in the fridge to set for roughly 15-20 minutes.
  4. In the meantime, bring a small saucepan of water to boil on the stove top. Place the chocolate squares in a galss bowl and place on top of saucepan to melt.
  5. Once melted, roll each ball in the chocolate until covered and place back on the tray.  Repeat with all and then place back in the fridge to set, then enjoy!!

NOTES

  • I put my bliss balls in the fridge because it sets them so they have a “slice/brownie” type consistency.
  • These keep, covered in an airtight container in the fridge for between 4 – 6 days.

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