I am a candy-aholic. I humbly confess that I have a piece (or 5) of candy every other night. But with the start of the New Year, I too joined the droves of Americans professing to start this year off right. I decided to celebrate an alcohol-free “Dry January”, toyed with the idea of Whole-30 but was too chicken to commit, but finally settled on reducing my intake of artificial ingredients. Sadly that includes sugar.
Fortunately for my sweet tooth, I discovered Key Lime Matcha Balls! They are 100% raw, vegan, organic and filled with antioxidants. They taste sinfully delicious, but they’re made with nothing but heart-healthy plant-based ingredients.
1 1/2 Cup Dry, Unsweetened Coconut (plus 1 cup for coating)
1 to 1 1/4 Cup Ground Almonds
2 Tbs Melted Coconut Oil
3 Tbs Raw Honey
Zest and Juice of 2 Limes
Pinch of Himalayan Sea Salt
1 tsp Matcha Powder
Put all ingredients in a heavy-duty blender (I use a NutriNinja). Blend for 2 minutes or until mixture is well-combined. The mixture should be sticky, and hold together without being too moist. The texture will almost resemble raw macaroons.
If the mixture is too wet, add more ground almonds and blend well. If too dry and not sticking together, add 1 tsp honey. If that still doesn’t do the trick, add just 1/4 tsp melted coconut oil and blend.
Place in a Tupperware container and refrigerate 30 minutes-1 hour.
Place extra 1 cup coconut flakes in a shallow dish. Pinch of a small, walnut sized portion of the mixture. Roll it into a ball in your hands, then roll in coconut flakes to coat.
Key Lime Matcha Balls can last in the fridge up to 2 weeks, or up to 2 years in the freezer.