Matcha, almond & raspberry bliss balls

Matcha, almond & raspberry bliss balls

By
From
Love Your Lunches
Makes
20 Balls
Photographer
Bec Dickinson

Perfect to make on the weekend in preparation for the week ahead (if they aren’t all consumed by sunday night).

Ingredients

Quantity Ingredient
120g coconut oil
200g clear honey
300g raw whole almonds
150g pistachios
260g desiccated coconut
70g dried dates
3 teaspoons matcha powder
2 tablespoons almond butter
1 teaspoon vanilla extract
pinch sea salt
4 teaspoon freeze-dried raspberries
1 tablespoon freeze-dried raspberries, for decoration

Method

  1. In a small saucepan over a low heat, melt together the coconut oil and honey. Remove from the heat, and set aside.
  2. In a food processor, combine the almonds, pistachios, 160 g of the desiccated coconut, dates, matcha powder, almond butter, vanilla extract and salt. Pour over the melted coconut oil and honey, and blitz on high speed until the nuts are roughly ground down, but still chunky and the mixture sticks together. Add the freeze-dried raspberries and pulse until they are dispersed throughout the mixture.
  3. In a small bowl, toss together the remaining coconut and freeze-dried raspberries.
  4. Line a small baking tray with baking parchment. Take heaped tablespoons of the mixture and roll into 20 equalsized balls. Coat in the coconut and raspberry mixture and place on the lined tray.
  5. Leave in the fridge for 4 hours or overnight to set. Store in a lunch box to transport to work. Lasts for up to 1 week in the fridge.

Note

  • Vegetarian Gluten-free Dairy-free Refined-sugar-free
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