I love choc mint, it’s a child hood favourite of mine. Whether it be in mint choc chip ice cream or a mint slice, or after dinner mints it’s always been a favourite combination of mine.
I seem to be trying a new bliss ball combination each week at the moment, probably because I’m really not a creature of habit and love eating different things all the time. I’ve now made this recipe three times in 2 weeks and that’s a lot for me. I usually space my trials out a bit more than that so I don’t get sick of eating them. Not the case here. I don’t think I’ll ever get sick of these guys. They’re up there with the roasted almond cookie dough balls and my choc raspberry bliss balls. All the yum.
I love finishing these balls of with a little sprinkle of matcha because yay to anti oxidants plus matcha and mint is seriously delicious.
Make sure you get your nut butter nice and smooth so that the balls have a good fudgy texture. If you don’t process it enough the oil won’t release and they’ll be dry. You could use rice malt syrup instead of maple, if you do this you can omit the extra tsp as rice malt is a bit sweeter.
I hope you enjoy these as much as my housemates and I do!
1 cup almonds
1/4 cup coconut
1/2 cup oats
1/3 cup cacao
1 Tbs chia seeds
1/4 cup water
2 Tbs Maple Syrup + 1 tsp
1/2 tsp peppermint extract
1 tsp matcha powder (optional)
Use a small food processor to process almonds until they become nut butter. How long this takes will depend on your machine.
Add all other ingredients, excluding matcha and water, to the food processor. Process to combine and then add the water 1 Tbs at a time until the mixture is fudgy and not dry.
Wet your hands and roll into walnut sized balls. Refrigerate until firm, dust in matcha powder (use a sieve) and eat!!