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Pistachio and matcha balls
Pistachio and matcha balls: soft dates, pistachio butter and desiccated coconut make small, moist truffles with a nutty bite and gentle sweetness.
At a glance
Serves 12
Prep time: 15 min
No cooking needed
Total time: 15 min
Calories: 140 kcal per serving
Protein: 7 g
Fat: 6 g
Carbs: 14 g
Ingredients
100g Medjool dates
50g pistachio butter
50g pistachios
50g vegan vanilla protein powder (unsweetened)
30g almond flour
1 tbsp water
2 tbsp desiccated coconut
1 tsp matcha powder
Method
You’ll need: blender · sieve · grater
Put the Medjool dates in a food processor and blend to a smooth, sticky paste. If they're dry, soak them briefly first and drain well.
Add the pistachio butter, vanilla protein powder, almond flour and some of the matcha powder to the date paste. Blend everything into a firm dough you can shape.
If the mixture seems too dry, work in a little water. Only briefly fold or pulse in the pistachios so small pieces remain.
Mix the desiccated coconut with the rest of the matcha powder. Roll the mixture into even balls.
Roll each ball all over in the matcha and coconut mix. Then chill briefly so the truffles firm up.
To serve: serve straight from the fridge, or take them out a few minutes beforehand so the pistachio flavour becomes a little softer and fuller.
Good to know
These truffles taste delicate, nutty and pleasantly creamy. They're a bit like confectionery but quick to make. Just right when you fancy something green and a little special.
Swaps
Pistachio butter → almond butter (milder flavour, also provides unsaturated fatty acids). Vegan vanilla protein powder → unsweetened pea protein (simpler ingredient list). Desiccated coconut → finely chopped pistachios (more nutty flavour, extra bite).
Allergens
Contains tree nuts and, depending on the protein powder, other allergens. Only small amounts make sense for children because of the caffeine in matcha; during pregnancy, it's usual to go easy on ingredients containing caffeine.
