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.
Ingredients
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
Directions
· 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.
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