Whether it’s first thing in the morning, something sweet for that lunch box or a mid-afternoon pick-me-up, a healthy, energy-filled snack like these Matcha, Chocolate and Raspberry Bliss Balls, will provide the boost you are looking for. Plus they will take only around 10 minutes to prepare, which makes the perfect bite-sized mouthful for snacking on the go.
1 cup cashews
1 ¼ cup dried coconut
8-10 medjool dates
½ teaspoon vanilla extract
2 tablespoons coconut oil
1 tablespoon cacao nibs
1 tablespoon freeze dried raspberries, crushed
1 1/4 teaspoon matcha powder (plus extra for dusting)
200 grams of good quality dark chocolate, for dipping
Makes approximately 20.
Place the cashews and coconut into a food processor and blend into a coarse flour. Add the medjool dates, vanilla, coconut oil and salt. Blend for around 15 seconds, or until the mixture starts to stick together.
Add the cacao nibs and matcha, pulse until combined and the mixture has become coloured with the matcha. Transfer to a bowl and gently fold through the freeze-dried raspberries.
Roll the mixture into approx. 20 balls and place on a sheet of baking paper in the freezer while you make the chocolate.
Boil a kettle of water before transferring to a large bowl. While the kettle boils, chop the chocolate into small pieces and place into a smaller bowl. Put this smaller bowl over the larger bowl filled with boiling water to create a double boiler (ensuring the chocolate doesn’t come into contact with any water). Stir gently until chocolate has melted.
Take the bliss balls out of the freezer and using a fork, carefully dip them into the melted chocolate to coat, before placing back onto the baking paper. Repeat until all balls are coated and return to the freezer for 15-20 minutes to set.
Remove from the freezer and gently dust with matcha. Store in the fridge for 3-4 weeks, keeping in mind that matcha will oxidise and change colour if exposed to air for too long.