No Blend Matcha and Sweet Coconut Bliss Balls
You'd be hard pressed to find somebody who doesn't love these tiny balls of deliciousness, but when you're a broke, blender-less student, how can you curb your cravings? This recipe, my friends, is a one-bowl wonder that involves no crazy high-tech, expensive gadgets. Just a little bit of elbow grease will take you from random pantry staples to the most delicious little sweet, bitter snacks of all time.
I have a question - what's up with the crazy high sugar content in traditional bliss balls?! Thanks to the copious amounts of dates that are added to most traditional bliss ball recipes, you can be left with anything up to HALF the finished product comprising of sugar. That's right - and although fruit sugars are wonderful things, it's important to consume them in moderation just like any other sweet. In this recipe, I've switched them out for a squidge of brown rice syrup, which is lower in fructose (you do the research) and relatively cheap in comparison to most 'healthy' sweeteners.
You can get creative with these balls and replace the matcha powder with whichever flavour you wish - try cacao or freeze dried blueberries for some delicious combinations. Keep your leftovers in an air-tight container in the refrigerator for up to 1 week, although they're best consumed closer to when you make them for the freshest taste.
1/2 a cup of LSA OR almond meal
1/2 a cup of desiccated coconut
1 tablespoon of matcha powder
Pinch of vanilla bean powder
1/4 cup of nut butter (I used Ceres Organics' Coconut and Cashew Butter)
1/4 cup of brown rice syrup
1 tablespoon of dairy-free milk OR water
- In a large bowl, stir together the LSA, desiccated coconut, matcha powder and vanilla bean powder.
- Add in the nut butter, brown rice syrup, and dairy-free milk, and stir well until the mixture is sticky and dough-like.
- Take tablespoons of the mixture and roll into balls with dampened hands. Place in a container, leave in the refrigerator to solidify for a few minutes, and enjoy!