Hi again, it’s me! The matcha crazed lady.
Ok, I don’t want to go overboard here, but you know how I feel right? No? Ok, so I’ll repeat. Energized, alert, and sharp as a tack. Yup this is what I get from Matcha. But hey, we don’t need to limit it just to drinking…we are way more creative than that. Lets create the perfect little taster for tea time.
A few of my favourite ingredients, an easy to follow recipe, and all the health benefits you’d want in a snack? Yes please.
Why eat this? Plenty of antioxidants coming from matcha tea with the added thermogenic effects of coconut oil may optimize fat burning alongside the ECGC of the matcha. A two for one punch.
recipe adapted from Shiso Delicious
RECIPE
INGREDIENTS
Balls
3/4 cup almonds
1/2 cup cashews
3/4 cup Gfree oats
3 tablespoons liquid honey or maple syrup
3 tablespoons coconut oil
2 tsp Vanilla extract
1 tablespoon WithinUs Matcha
a few grinds of himalayan salt
Glaze
4 tablespoons coconut oil melted
1/2 tsp Vanilla extract
1 Tbls Matcha
Pink Himalayan Salt
METHOD
Place a parchment lined baking sheet in freezer to allow to chill.
In your vitamix, blender or processor, combine all ingredients of your matcha balls. Once combined and able to stick together between your fingers, pour out onto a piece of saran wrap. Roll into a tube like shape wrapped in your saran and allow to cool a bit in the freezer..about 15 minutes. We want it to cool just enough to form into our balls.
Remove roll and pan from freezer. Unwrap your dough. Cut into portions depending how big you want, somewhere probably between 10-15. Using the palm of your hands, gentle form into a ball shape. Place on parchment tray and put back in freezer for about 30 minutes.
Make your glaze whisking together your oil, vanilla, and matcha in a small dish. Remove your balls (seriously is there a better word for this…i’ve said balls so many times now)
Using a fork, dunk your matcha balls in the glaze and wait for the excess to drip off before replacing them back down to the tray. Once all are done, repeat again for a second dunk.
After this, you may want to use any remaining oil to drizzle over to make a pretty design and sprinkle pink himalayan salt on top. Which not only gives a beautiful enhancement to the taste, but also to compliment the appearance of these little truffles.
Store in fridge and enjoy right away, or in freezer for longer term storage.
Why eat this? Loads of antioxidants coming from matcha tea, but the added thermogenic effects of coconut oil may optimize fat burning alongside the ECGC of the matcha. A two for one punch.
