Matcha, Lemon coconut balls

matcha lemon coconut balls

Happy Sunday evening! Hope everyone had a lovely weekend ūüėÄ The weather has been so beautiful that I haven’t made time to write up any blog posts recently… but as promised, here is the recipe for these dark chocolate covered matcha, lemon and coconut balls! I pretty much took all my favourite flavours, mixed them all together, and developed these awesomeee vegan treats that are perfect for keeping in the fridge and snacking on throughout the week. The raw matcha powder and freshly squeezed lemon juice that I added means they are also high in antioxidants. I worked off my original recipe- lemon coconut truffles.

Ingredients (makes 10-12)

  • 1 cup of desiccated coconut
  • 1/4 of a cup of ground almonds
  • 1/4 0f a cup of coconut milk
  • 1/2 a teaspoon of vanilla extract
  • 1 tablespoon maple syrup (or agave)
  • 2 tablespoons of¬†coconut oil
  • 2 teaspoons of freshly squeezed lemon juice
  • 1 teaspoon of matcha green tea powder
  • 100g of vegan dark chocolate


  • In a bowl, combine the desiccated coconut and ground almonds, then mix in the coconut milk.
  • Then add the maple syrup, melted coconut oil, and vanilla extract. Mix in well, lightly beating the mixture with a spoon. Add the lemon juice and matcha. Mix the matcha until the whole mixture turns an even green colour. You may find this easier with your hands- squeeze together into one big ball.
  • You can then start tearing off the mix to roll into balls. Place the balls onto a plate lined with baking paper and put in the fridge to chill for up to an hour (or freezer for about 20 minutes.
  • You can then melt the dark chocolate. Once the balls are chilled, dip each ball into the melted dark chocolate so they are completely covered.
  • Leave to chill for an hour, then enjoy!

These will stay fresh in the fridge for up to 5 days (if you haven’t eaten them all already ;))

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Bliss balls

Hi guys! I made these raw balls last week and as promised, here are the recipes. I was feeling creative when I started making the first recipe and they turned in to four different flavours. The pistachio truffles I have made before and have already posted the recipe, but here I give you three new flavours. The recipe are all similar but, the balls themselves actually taste very different.

Dark chocolate and pistachio balls

Firstly, you will need to place 3/4 of a cup of unsalted pistachios (unshelled) in a food processor (blender) until they are completely broken down- so they look like dust. Place them in a bowl and mix with 1/4 of a cup of organic agave. One combined, start adding 1/2 cup of ground almonds. You should then start to mould these into balls. You can use wet hands if you feel the mix is a little dry. Once you have rolled the mixture into separate balls, place them on baking paper on a plate in the fridge. Then melt 50g of 90% dark chocolate. After the balls have been refrigerated for about half an hour, dip half of each ball in the dark chocolate, so you have one side covered (as shown in the pictures). Leave in the fridge to set for 1-2 hours and enjoy!

Coconut, almond and vanilla bliss balls

With these I used the same method as above, just with different ingredients. You will need: 1 cup of ground almonds, 1/4 cup of coconut flour, 1 teaspoon of vanilla paste and 1/4 cup of agave. You will need about 1/4 cup of desiccated coconut for rolling the balls in. So mix all these ingredients in a bowl, and again use wet hands to mould them into shape. Then roll the raw balls in the desiccated coconut and leave to set in the fridge for 1-2 hours.

Dark chocolate bliss balls

These balls are exactly the same as the ones above (coconut, almond and vanilla) however, once made, cover the balls in melted 90% dark chocolate. Then immediately roll in the desiccated coconut and leave to set of 1-2 hours.

These raw balls are the perfect energy snack to keep in the fridge (for up to 5 days).¬†They’re made with plant-based ingredients, suitable for vegans, and are great for sharing with friends and family!



Raw pistachio truffles

I am so excited about these! When I travelled to Paris last month, me and my sister managed to find these AMAZING pistachio truffles that were just so good that we ate the whole bag! I decided I needed to make my own but could not find a vegan recipe that I liked anywhere. But today- I managed to develop my own recipe. All through experimenting, I have managed to achieve a healthy vegan version of pistachio truffles that taste absolutely delicious- and they are so simple to make!

Ingredients (makes 12 truffle balls)

  • 1/2 cup of unsalted pistachios (unshelled)
  • 2 teaspoons of almond butter (peanut butter will work too)
  • 1/4 cup of organic agave¬†
  • 3/4 cup of ground almonds
  • 1/4- 1/2 cup of cacao powder


  • Place the pistachios in a food processor and blend until very fine (see picture above).
  • Place the pistachio mix in a bowl and add the almond/peanut butter. Then mix in the agave. The mixture should be a little runny at this point.
  • Gradually add the ground almonds. Once added, you should achieve a soft dough-like mixture- this can be done using a spoon or your hands.
  • Mould the mix into 12 rolled balls- you may find this easier using wet hands.
  • On a clean, dry surface, sprinkle out the cacao powder, and individually roll the balls into the powder until they are covered completely.
  • Leave to set in the fridge on a plate for an hour. Enjoy chilled or a room temperature!