These can be a quick after lunch pick-me-up with a cup or tea or coffee. They are super easy to make and are a fantastic colour.
Matcha, just like green tea comes from the Camellia sinensis plant. However, it is grown differently.
The tea plants are covered during the last month of harvest which boosts the chlorophyll levels and intensifies its colour. Matcha also contains more caffeine than green tea itself. Matcha is rich in catechins which are natural antioxidants that may help to reduce free radical induced cell damage.
MCT oil is a natural part of coconut oil that is thought to increase fat burn, increase satiety and improve our cognitive function. It’s all down to the particular chain length of the fatty acids which allows them to be burned for energy more easily in the mitochondria and brain tissue.
Ingredients, makes around 30 balls
150g ground almonds
50g desiccated coconut
250g Medjool dates, pitted
2 teaspoons Matcha tea powder
1 tablespoon MCT or coconut oil
a pinch of sea or Himalayan salt
dash of vanilla extract
2 tablespoons cacao nibs
Method
- Add all ingredients, apart from the cacao nibs, to a food processor and process until well combined. If the mixture is too dry add an extra date or a little more oil and they should stick together perfectly!
- Stir in the cacao nibs and roll with slightly wet hands into 15g balls
