1 portion = 8-10 balls
Ingredients
- 4 g Matcha (1 tsp = 2.5 g)
- 100 g coconut flakes
- 100 g soft dates, pitted
- 2 tablespoons coconut oil or butter
- 1 pinch of salt
Method
- Put the matcha powder, about three quarters of the coconut flakes, the dates, the melted coconut oil or butter and a pinch of salt in a bowl. Mix everything thoroughly until it forms a smooth, slightly sticky mass. If the mixture is too dry, add a little coconut oil, butter or water.
- Take small portions of the mixture and form them into balls about the size of a walnut with your hands. If the mixture is too sticky, you can moisten your hands slightly.
- Roll the balls in the remaining coconut flakes until they are completely covered.
- Place the balls in the refrigerator for at least 30 minutes to allow them to firm up and the flavors to blend well.
- Take the matcha coconut balls out of the fridge and enjoy with a cup of tea.
