Made with Chasen & Stone organic ceremonial matcha
Like it or not, I am one of those folks who gets hungry in between meals and prefers the grazing life vs. having three meals a day.
So when I get a craving, I look for something small but substantial.
I got creative in the kitchen and made these little flavor packed matcha bombs with my favorite organic ceremonial matcha from Chasen + Stone.
They are kind of like green tea white chocolate truffles and make a perfect little dessert too!
Their high fat content (good fats!) makes them a great choice for a snack that will hold you over till the next meal.
The best part is that you can decide how sweet you want them to be but they will still taste good even with very little sweetener added because of the naturally sweet spices of clove and cinnamon in the recipe.
Clove is also a great for its anti-microbial properties.
1/2 cup of coconut oil - melted
1/4 cup coconut manna - melted
1/3 cup Sunbutter (sunflower seed butter)
1/2 cup cashew butter
1/3 cup pecans
Pinch of sea salt
1 tsp matcha (I used Chasen + Stone organic ceremonial)
Sweetener of choice to taste (I used coconut sugar)
1/4 tsp cinnamon - option to add more to taste
1/4 tsp clove - option to add more to taste
Yields: roughly 45 bombs depending on the size of your molds
Heat coconut oil, coconut mana, and sea salt in a pot and stir on low heat until liquified and salt is dissolved, remove from heat.
Add coconut oil, coconut manna, and salt mixture to bowl with nut butters, cinnamon, clove, matcha, and sweetener.
Stir until no clumps remain.
Add pecans and stir again.
Transfer mixture to a measuring cup and portion into molds, being mindful to stir the mixture every now and then between pours so ingredients don’t all settle at the bottom for the final molds!
Put molds in freezer for 15-30 minutes until solid.
Remove from freezer, pop out molds, and put in a sealed container.
Store in the freezer or fridge.