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Matcha, Cashew Nut and Pistachio Bliss Balls

Bliss balls are high-protein, low-carbohydrate snacks. These nutritious, healthy and delicious balls are quick to make, require no baking and are a great snack to pop into lunch boxes or to satisfy your sweet tooth while delivering the healthy antioxidant properties of matcha.

Matcha, Cashew Nut and Pistachio Bliss Balls

Makes approximately 16 balls

1 cup (130g) un-roasted cashew nuts
1 cup (100g) unsweetened desiccated coconut, plus 1/4 cup (25g) for rolling 
4 heaped tbsp vanilla whey protein powder
4 heaped tbsp coconut flour
2 tsp matcha, plus 1/2 tsp for rolling
4 tbsp coconut water
4 tbsp coconut nectar
2 tbsp coconut oil, melted
1/4 cup (25g) chia seeds, for rolling (optional)
1/2 cup shelled (60g) un-roasted pistachio nuts, finely chopped for rolling. 

Place the cashews in the bowl of a food processor fitted with a metal blade and pulse until they’re broken up into little pieces.

Add 1 cup of desiccated coconut, protein powder, coconut flour and 2 tsp matcha and process until crumbly.

Add the coconut water, nectar and melted oil. Pulse for about 2 minutes or until completely combines, stopping to scrape down the side with a spatula as necessary. The mixture should be sticky enough to hold together, but not so sticky that you can’t roll it into balls. If it’s too sticky, add a tiny bit more coconut flour; if it’s too dry, add a touch more coconut water.

Scooping the mixture into your hands, roll into balls about 2.5cm in diameter and set on a plate or baking sheet lined with parchment paper. I find the best way to ensure they are a similar size is to weigh them, about 30g per ball.

Stir together the remaining 1/2 tsp matcha and 1/4 cup desiccated coconut in a small bowl for rolling the balls in.

Coat the balls in the chia seeds (if using), the coconut matcha mixture or the chopped pistachio nuts, pressing the nuts lightly into the balls. If the balls get too sticky to roll, refrigerate or freeze them for a few minutes. Once all are coated, refrigerate them to set. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 weeks.


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