- 270g almond meal
- 60g grated ginger
- 100g pitted dates
- 70g coconut butter
- 30g cacao powder
- 50g water
- matcha tea for rolling
- Add everything except matcha to a food processor and blitz until you get a sticky, chocolaty, delicious dough.
- You might need to stop a couple of times and scrape the sides of the food processor, then continue to blitz.
- Once done, scoop out a bit of the mix at a time (about 20-25grams) and roll into bliss balls.
- Roll in matcha tea and refrigerate. They are best enjoyed in approximately half hour. Enjoy!
Original Post http://talesofakitchen.com/desserts/ginger-and-chocolate-matcha-bliss-balls/