Matcha, cocoa and hazelnut bliss balls

Ingredients

100g of roasted hazelnuts

150g of dates

1 large heaped tablespoon of cocoa

1 large heaped tablespoon of coconut oil

20g of desiccated coconut or ground almonds

5g of matcha (premium or culinary)

(makes 10 -12 balls)

Method

Add 100g of roasted hazelnuts, 150g of dates, 1 large heaped tablespoon of cocoa and 1 large heaped tablespoon of coconut oil to a blender.

Blend the ingredients to form a large sticky ball in the blender. Add more coconut oil if the mixture is too dry or more cocoa if the mixture is too wet (this may depend on how moist your dates are).

Roll small balls with the mixture and then pop them in the fridge to set.

In a small clean bowl add around 20g of desiccated coconut (or ground almonds if your not a fan of coconut) and approx 5g of matcha and mix until the coconut is coated with the matcha.

Take the balls out of the fridge and then coat them in the matcha mix. The balls might need a little warming up so that the matcha sticks.

We find its best to let the balls dry out a bit before coating them otherwise the matcha gets absorbed into the ball and they won't look as vivid.

These balls will easily last 5 days or so in an airtight container in the fridge (assuming you don't demolish them all straight away, like we usually do!).