Matcha Pistachio Rosewater Balls

Hello! Sorry it's taken me a few days to get the recipe for these up- I've just started a new internship at a food agency and it's been very busy (but super fun and I'm loving it there). For those of you who haven't tried matcha before, it's an acquired taste, but absolutely addictive. I put a big tablespoon in mine, but adjust as you feel best suits your matcha tolerance- as you can see, mine are a dark green colour. These are full of goodness and perfect for the 4pm slump, giving you plenty of antioxidants and nutrients from the wholesome ingredients.

All of the food items in this are from my staples. I appreciate not everyone trying these will have all the items in their food cupboard, but they are foods you will find you can use again and again in a million different ways. Dates, for example, are great for smoothies, cakes, granola and just about anything you want to aid forming a gooey, caramel type texture. They are so incredibly versatile. Medjool dates are the most gooey and full of flavour, so are worth the extra, but any type of dates will work in this recipe. Matcha can be used in frappes, shakes, juices, on top of just about any breakfast food and in cakes. Its fairly expensive but you only need a tiny amount each time! Coconut oil has replaced any other oil in my cupboard, it has a million uses and benefits and I even use it once a week in my hair! I would highly recommend it as a lifestyle change. Pistachios and cashews are my two favourite nuts and are much cheaper to purchase in bulk.

This recipe is super, super easy and is great to make a batch at the weekend to nibble at through the work week!

Ingredients

This recipe makes around 10 medium size matcha balls

1 tablespoon of matcha
12 medjool dates (pitted)
4 tablespoons of desiccated coconut
2 tablespoons of coconut oil
25g of pistachios
75g of cashews
1 tsp of rosewater (rosewater is strong- be careful!)
A separate 25g of pistachios for rolling afterwards

Method

1. Place all the ingredients (except for the separate 25g of pistachios and the rosewater) into a food processor or a blender if you don't have one. I used a blender and it worked fabulously. Blend for thirty seconds or until finely chopped and blended.
2. I tentatively added in the rosewater to the mixture after it had been blended in small amounts to prevent it from becoming the overriding flavour. Mix the rosewater in and then blend again for another thirty seconds.
3. Using a ice cream scoop, and individually scoop out balls of mixture. Roll between your hands to create evenly sized balls.
4. When all balls have been rolled, roll them again through the chopped pistachios and press firmly into the balls.
5. Put the balls in the fridge for 15 minutes then enjoy.

Stay sassy! x