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This past week, I’ve been craving an afternoon snack at the office. I partly blame the weather for it (since it’s cold enough for my body to demand fat) and on my appetite after all the Christmas food, so I always have a few nuts with me to stop the hunger. As I had time today, I thought of making a few energy balls to take with me to the office and binge. If you read my blog, you’ll know that I have a special love for energy balls, homogeneous balls, that is, from dates and nuts, and I have made energy balls with any nut and super food your mind can think of. I’ve wanted to make matcha energy balls for a while now, as it’s one of my favourite super foods. I recently I had a conversation with my friend Nicolas from Matcha Ninja telling me how tasty the combination of pistachio and matcha is. It was therefore a matter of time to put everything together. It’s also a very common combination of Arabic desserts as they fit perfectly. Imagine a combination of pistachio, dates, matcha, betel and cashew nuts: A craze! It’s a snack rich in good fat that will give you energy when you need it with high iron, magnesium, zinc and antioxidant properties. In addition, matcha will naturally wake you up without all the side effects of caffeine! If you don’t have matcha at home and want to make a children’s snack for school, you can easily skip matcha. Moreover, the perfect way to take these snacks with you at work are these terrific Sanitas paper bags. They come with a sticker to seal the bag!
Ingredients (for about 10 balls)
– 12 dates
– ¾ cup of cashews
– ¼ cup of Aigini pistachios
– ¼ cup of betel
– 1 tablespoon of coconut oil
– 2 tsp of Matcha
– 2 more spoons of Aigini pistachios crushed into small pieces for the balls’ surface
Preparation
– Blend all ingredients in a food processor with a large bucket. If you use the multi, I would suggest you split the materials in two instalments. Started from the nuts; after they are crushed, add the dough and then the rest of the material slowly.
– Once the blend becomes a sticky, homogeneous ball, then you begin moulding.
– Take about a half a spoon of the dough and roll it into a ball.
– Pour the crushed Aigini pistachios into a small dish and roll the ball into the pistachios until it is well covered.