It’s been far too long since I’ve done a Recipe Redux challenge. But with the New Year, I want to get back in the habit, starting with these matcha bliss balls.
This month’s challenge was so fitting for the new year on The Healthy Toast:
Introduce us a ‘new’ (or new-to-you) ingredient you’ve discovered recently and show us how you’re using it in a healthy new recipe.
If you’ve been following along with the blog, you’ll know that this year is all about getting to know ingredients better. While some ingredients I use all the time, but just want to get to know better, I’ve been having the most frustration fun with new ones.
Almond flour and I have a rocky history. Over the past five years, I’ve bought almond flour a handful of times, followed a recipe, and ended up severely disappointed.
But then I started the month of flour and realized it was time to finally face my fear of this trendy flour. While baking with it was a challenge (see my post on Friday for more details!), these bliss balls were a home run on the first try.
Typically when I make bliss balls, I use just dates, nuts, almond or vanilla extract, and sometimes cocoa powder or matcha. But then I went to this cut café in California over Christmas and they sold bliss balls that were made using nut butter and coconut flour.
Unlike my usual date and nut balls, bliss balls made with nut butter and flour are more smooth and creamy. I also love all the possibilities for flavor combinations. Feel free to experiment with different nuts, nut butters, and even sweeteners. As for the flour, I haven’t tried making these with coconut flour yet, but if you want to try, I’d recommend starting with just a tablespoon as coconut flour is notorious for soaking up liquid.
What You’ll Need:
To make this process super efficient, measure out all the ingredients first.
Next, add ½ cup of nuts. I used cashews, but you could use hazelnuts, pecans, or almonds.
Then add ½ cup of nut butter. I sadly ran out of almond butter and used peanut butter (still tasty), but I prefer these with almond butter. Cashew butter would also be delicious.
½ cup of almond flour goes in next.
Then add 1 tablespoon each of matcha powder and chia seeds. Make sure to use culinary grade matcha.
Finally pour in 2 tablespoons of local honey.
Pulse on high until well-combined.
Using a teaspoon, scoop out two teaspoons and roll into a ball. Place on a glass container or a baking sheet. Repeat with remaining mixture – you’ll probably end up with 24 bliss balls.
Place in freezer for 15 minutes, then keep stored in the fridge for up to a week.
How do you use almond flour? As I’m still getting used to this gluten-free flour, I’m all about trying more recipes. Send me a link in the comments below!
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I’m always looking for new ways to use matcha! These look great!