Matcha, chocolate and raspberry bliss balls

Bell Tea has released a new range of delicious and fresh-tasting Matcha teas, with three unique flavours blended here in New Zealand for Kiwi tastebuds.

Matcha is a member of the green tea family which has been popular for centuries. Instead of steeping the tea leaves in water, Matcha is made by grinding the leaves into a fine powder, concentrating the nutrients and natural antioxidants. These Matcha Bliss Balls are made with matcha powder, and are the perfect little treat to enjoy with a cup of the new Bell Matcha Teas!

Makes approximately 20.


1 cup cashews

1 ¼ cup dried coconut

8-10 medjool dates

½ teaspoon vanilla extract

2 tablespoons coconut oil

Pinch salt

1 tablespoon cacao nibs

1 tablespoon freeze dried raspberries, crushed

1 1/4 teaspoon matcha powder (plus extra for dusting)

200 grams of good quality dark chocolate, for dipping


· Place the cashews and coconut into a food processor and blend into a coarse flour. Add the medjool dates, vanilla, coconut oil and salt. Blend for around 15 seconds, or until the mixture starts to stick together.

· Add the cacao nibs and matcha, pulse until combined and the mixture has become coloured with the matcha. Transfer to a bowl and gently fold through the freeze-dried raspberries.

· Roll the mixture into approx. 20 balls and place on a sheet of baking paper in the freezer while you make the chocolate.

· Boil a kettle of water before transferring to a large bowl. While the kettle boils, chop the chocolate into small pieces and place into a smaller bowl. Put this smaller bowl over the larger bowl filled with boiling water to create a double boiler (ensuring the chocolate doesn’t come into contact with any water). Stir gently until chocolate has melted.

· Take the bliss balls out of the freezer and using a fork, carefully dip them into the melted chocolate to coat, before placing back onto the baking paper. Repeat until all balls are coated and return to the freezer for 15-20 minutes to set.

· Remove from the freezer and gently dust with matcha. Store in the fridge for 3-4 weeks, keeping in mind that matcha will oxidise and change colour if exposed to air for too long.

Share this page


BUMP & baby is New Zealand’s only magazine for pregnancy and early babyhood. Our team of mums and mums-to-be understand what it’s like to be pregnant in this connected age, and that’s why BUMP & Baby online is geared toward what pregnant women and new mums really want to know.

Scroll to Top
Scroll to Top