1 serving = 8-10 balls
Ingredients
- 4 g Matcha
- 100 g shredded coconut
- 100 g soft dates, pitted
- 2 tbsp coconut oil or butter
- 1 pinch salt
Manual
- Add the matcha powder, about three quarters of the shredded coconut, the dates, the melted coconut oil or butter, and a pinch of salt into a bowl. Mix everything thoroughly until a uniform, slightly sticky mass forms. If the mixture is too dry, add some coconut oil, butter, or water.
- Take small portions of the mixture and shape them with your hands into walnut-sized balls. If the mixture is too sticky, you can slightly moisten your hands.
- Roll the balls in the remaining shredded coconut until they are completely covered.
- Place the balls in the refrigerator for at least 30 minutes so they firm up and the flavors meld well.
- Take the matcha coconut balls out of the refrigerator and enjoy with a cup of tea.
