Place all the ingredients into a food processor (except for coconut sugar). Process for one minute or until finely chopped and blended.
Using a cookie scoop, scoop out balls of mixture. Roll between your hands to create evenly sized balls.
When all balls have been rolled, roll them again through extra matcha powder and coconut sugar and press firmly into the balls.
Refrigerate for 15 minutes or freeze and then enjoy.
Chocolate Mint (Vegan, GF)
Candy canes, smashed
1 ⅓ cup hazelnut flour
2 cups almond flour
2 cups medjool dates
1 cup cacao powder
¼ cup maple syrup
5 tbsp coconut oil
2 tsp pure vanilla extract
3/4 tsp peppermint oil
Add in all ingredients, except crushed candy canes into food processor and process until everything is thoroughly combined and mixture begins to form into a ball.
Pour some of the candy cane mixture onto a rolling plate. Have a serving plate handy. Scoop out about 1 – 2 tbsp mixture (depending on how large you want your balls to be) from the food processor with your hands and roll into a ball. Roll around in candy cane mixture and place on the serving plate. Repeat with the rest of the mixture (adding more of the crushed candy cane mixture onto the rolling plate as needed).
Chill for 10 minutes in the freezer to help the balls firm up quickly, or enjoy them fresh. Store any leftovers in the fridge.
Maple Vanilla Espresso (DF)
1/4 cup finely chopped cashews
2/3 cup almond meal or hazelnut flour
1/3 cup tahini
2 tbsp ground coffee
1/4 cup vanilla bean protein of choice (extra for coating) - I used PurePaleo Vanilla (note: not vegan)
1/4 cup maple syrup.
1/4 tsp pure vanilla bean extract
coconut sugar for rolling
Add all ingredients to a food processor & mix.
Roll into balls
Coat bites with extra coffee, nuts, and coconut sugar.
Freeze or keep in refrigerator to maintain freshness.