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MATCHA + PISTACHIO BLISS BALLS

By Real Food Healthy Body

MATCHA + PISTACHIO BLISS BALLS by Real Food Healthy Body
August 18, 2015 matchamaiden
Lil bliss balls

MATCHA + PISTACHIO BLISS BALLS

This recipe comes from our lovely friend Lilian of Real Food Healthy Body. A fellow lawyer turned foodtrepreneur, we couldn’t love this clever cookie more!

“Maybe it’s because of the grey wintery days we’ve been having in Melbourne, but I’ve been getting kicks out of making brightly coloured food recently and felt it was time for something bright green (and delicious). As the title suggests, the green comes in two forms: pistachio nuts and matcha powder. Matcha powder is just pure green tea leaves stone ground into a fine powder (there shouldn’t be any additives). It’s high in antioxidants and is said to boost metabolism and energise the body (as it contains caffeine and theanine). I love having 1/2 a teaspoon mixed into some hot water in the mornings. You can also add it to smoothies and, of course, into desserts and treats like these bliss balls. A little bit goes a long way, so you only need to add a small amount.” Check out Lilian’s other amazing recipes on the Real Food Healthy Body blog.

 

INGREDIENTS

1/2 cup raw cashew nuts
1/2 cup unsweetened desiccated coconut
2 x 20ml tablespoons vanilla whey protein powder
2 x 20ml tablespoons coconut flour
1 teaspoon MIX N MATCHA
2 x 20ml tablespoons water
2 x 20ml tablespoons rice malt syrup
1 x 20ml tablespoon extra virgin coconut oil, melted
1/4 cup shelled pistachio nuts, chopped

NOTE:

If you want to try another matcha recipe, you might like Lilian’s amazing Choc-Mint Matcha Cups.

 

PREPARATION

Blend the cashew nuts, coconut, protein powder, coconut flour and matcha powder in a food processor until you get fine crumbs.

Add the water, rice malt syrup and melted coconut oil and process until everything is well combined. The mixture should be sticky enough to hold together, but not so sticky that you can’t roll it into balls. If the mixture is too sticky, add a tiny bit more coconut flour. If it’s too dry, add a touch more water.

Roll the mixture into balls and coat in the chopped pistachio nuts, pressing the nuts lightly into the balls to make them stay. Leave the balls in the fridge to set. Store in the fridge in an airtight container.

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