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–+ servings
Total Time :25 minutes
Servings: 10

INGREDIENTS
 

  • 1 cup/100 grams almond flour
  • 1 tablespoon/6 grams high-quality matcha powder
  • 2.5 ounces/70 grams cashew butter or almond butter
  • 2 tablespoons/40 grams maple syrup
  • 1.75 ounces/50 grams white chocolate, melted
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt

Coating:

  • 5.3 ounces/150 grams white chocolate, chopped
  • 1/2 teaspoon matcha powder

INSTRUCTIONS

  • In a medium bowl, whisk together the almond flour and matcha powder until evenly combined. Add the cashew butter, maple syrup, melted white chocolate, vanilla extract, and salt. Mix with a spatula until the mixture becomes a soft, cohesive dough.
  • Using clean hands, roll the dough into 10 smooth balls and place them on a parchment-lined tray.
  • Melt the white chocolate for coating in a heatproof bowl set over a pan of simmering water or in 15-second intervals in the microwave, stirring between each round. Dip each ball into the melted chocolate, letting the excess drip off, and return them to the tray.
  • Stir the remaining melted chocolate with the matcha powder and drizzle it decoratively over the coated balls using a spoon or piping bag.
  • Freeze the tray for 20 minutes, or until the chocolate coating is set. Store the matcha balls in an airtight container in the fridge for up to 1 week, or freeze for longer storage.