Matcha with chocolate is probably my favorite matcha dessert combination. Especially with a bit of fresh ginger to spice things up! Though matcha and white chocolate is equally delicious. Or matcha passionfruit. Or matcha mango! Basically matcha anything.
These little bliss balls are perfect for the matcha lover. The first thing you taste is the wonderful grasiness, bitterness of the matcha. And immediately afterwards the rich ginger chocolate takes over. Such a wonderful pairing of flavors.
They’re sweetened with dates, which gives them a rich caramel like flavor, but you can also use maple or rice malt syrup if you prefer.
If you’re not a huge matcha fan or if you don’t know if you like matcha desserts yet, I would suggest you mix matcha with a bit of almond meal (about half half ratios) and use that to coat the bliss balls.
Ginger and chocolate matcha bliss balls
Makes 20 mini bliss balls
- 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!