Anna’s lemon and pistachio matcha bliss balls
100 g, kernels
75 g, unsalted variety, toasted
12 individual, pitted
Matcha green tea powder
Vanilla bean paste
Fresh lemon rind
1 tbs, finely grated
Shredded or desiccated coconut
2 square(s), (14g), or dark variety, melted
- Process 70g pistachios with cashews, dates, matcha, vanilla, oil, rind and coconut in a food processor until mixture forms a thick paste.
- Finely chop remaining pistachios. Roll dessert spoons of mixture into 25 balls. Place balls on a plate and drizzle with melted chocolate. Sprinkle with chopped pistachios. Cover and chill in fridge until firm.