RAISING THE BAR
8 2 SPRING 2020 FOOD & DRINK
IF YOU WANT TO TRANSFORM THESE BITES TO A CHOCOLATE
VERSION, SIMPLY ADD ½ CUP 125 L MINI DARK CHOCOLATE
CHIPS OR COCOA NIBS TO BLENDED MIXTURE IN STEP 1. PULSE
2 TO 3 TIMES TO BLEND BEFORE FIRMING AND SHAPING.MATCHA, COCONUT
& HONEY ENERGY
BITES
For those who haven’t baked
with matcha before, matcha is
powdered green tea leaves in
their purest form. For this recipe,
it is important to use a good-
quality blend of matcha, as this
will result in a much more pleas-
ant and strong green tea fl avour.
Matcha is packed with anti-
oxidants, boosts metabolism, and
is rich in fi bre. These energy bites
make for the perfect healthy
start to your morning or a great
pick-me-up in the afternoon!
⁄ cup (125 mL) roasted, salted
shelled pistachios
⁄ cup (125 mL) natural almond
butter
6 pitted Medjool dates
⁄ cup (125 mL) unsweetened
fl aked coconut, plus more for
rolling
3 tbsp (45 mL) raw honey
1 tsp (5 mL) pure vanilla extract
2 tsp (10 mL) good-quality matcha
powder, plus more for dusting
1 Place pistachios, almond butter,
dates, coconut, honey, vanilla
and matcha in a food processor.
Blend until mixture begins to
come together, about 60 seconds.
Refrigerate for 30 minutes to fi rm.
2 Shape mixture into 15 bite-sized
balls. Roll balls in fl aked coconut
or dust with matcha powder,
if desired.
3 Refrigerate until ready to eat.
Store in an airtight container for
up to a week.
Makes 15 bites
Gluten-free +
low sugar