- 150g pitted dates
- 100g brazil nuts
- 1 tbsp coconut oil
- 2 tbsp cocoa powder
- 1 tbsp spirulina
- 1/2 tsp Bloom Matcha
- 1 cup desiccated coconut
- Add all the ingredients except for the desiccated coconut into a food processor and pulse until well combined.
- Scoop out some of the mixture and roll in between your palms. I found each ball weighed approx 35 grams each. Repeat until you run out of mixture.
- Roll each of the balls in the desiccated coconut and refrigerate for around 15 to let set a little before serving. Balls will keep in an air tight container for around a week.
Recipe courtesy of Bloom Tea
Stockist: Holland and Barrett, £16.99