Ingredients
• ½ cup cashew nuts (unsalted)
• ½ cup pistachios (unsalted) or ¼ cup macadamia nuts
• 2 dates, pitted, medjool dates preferred
• 1 tbsp creamy peanut butter
• 3 dried apricots or dried figs
• 2 tsp excellent culinary grade matcha
• 1 tbsp extra virgin coconut oil
• 1 tsp grated lemon
• 1 tsp orange zest
• Pinch of cinnamon
• Pinch of fresh nutmeg
• Pinch of salt
• Coarse pistachio, sesame seeds, dried rose petals, and culinary grade matcha to coat (optional)
Method
1. Mix all the ingredients in a food processor to a coarse or fine consistency of your liking.
2. Roll the mix into small balls, about the size of a quarter or medium size coin.
3. Then, roll them over a mixture of chopped pistachios, sesame seeds, dried rose petals, and matcha powder. Now, they’re ready to be eaten!
Storage: Place in an airtight container in the refrigerator for up to 4 days.
Note:
• I recommend sifting the matcha using a fine-mesh sieve, as it tends to clump up when mixing with other ingredients. If the bliss balls are a bit too dry for you, you can add a tablespoon of nut milk.
• Do use unsalted nuts, as the bliss balls can get salty if you use all salted and roasted nuts.
• There are several grades and subgrades of matcha. I recommend using a high-quality premium culinary grade matcha. While the colour may not be vibrant electric green like ceremonial grade (the highest grade), it is still very bright in colour. Lower-grade matcha will have a more pungent bitter taste with a yellow-olive-brownish colour that’s coarse in texture.
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