Coconut matcha dream balls
The holidays are a time to enjoy yourself and indulge. But if your body is used to a balanced diet abundant in whole foods, then trading in your healthy habits and wholesome ingredients for processed and refined foods can make you feel all sorts of awful.
With the holidays just around the corner, and work beginning to wind down, I decided to take advantage of these slow, relaxing December days and test a few new recipe ideas I’d been day dreaming about lately.
I’m not sure if it’s the holiday spirit, the shorter days, or the (comfortably) crisp air in LA, but this time of year gives me intense cravings for comfort food and sugar. Because the holidays are all about sneaking in those extra handfuls and servings, I figured it was probably a good idea to plan ahead to make sure that I had some healthy indulgences on hand.
Using less than five ingredients (6 total if you count the salt and need to use water), and taking only 10 minutes to make, these truffle balls are super easy to throw together and insanely flavorful. The coconut and matcha combine perfectly for a bold, rich flavor, while the nectar offers a very complimentary and subtle hint of sweetness.
What I love most about these balls (other than how great they taste) is that they’re not just not unhealthy, but they’re actually good for you.
Both shredded coconut and coconut oil are rich in saturated fats, which the science community has conflicting views on mainly because, for a long time, saturated fat has been flagged as a potential contributor to heart disease.
Advocates of coconut within the science community, however, believe that because coconut is made up primarily of medium chain fatty acids (MCFA), it is broken down immediately for use rather than stored, and converted into energy. And as long as long as you don’t consume more than your body’s caloric needs, this quick conversion into energy may prevent weight gain.
Saturated fats aside, one of the most notable health benefits of coconut is that it is highly nutritious and rich in fiber; vitamins B1, B3, B5 and B6, C and E; and several minerals including iron and magnesium. Many within the science, health and nutrition communities believe that consuming coconut in it’s purest forms may support a healthy heart, brain, skin, immune system and thyroid.
And then there’s matcha, the magical green powder so powerful that it is said to have the nutritional equivalence of 10 cups of brewed green tea. Matcha contains an arsenal of vitamins and minerals, and an unparalleled amount of antioxidants, which are naturally occurring chemical compounds that help to defend the body against aging and chronic diseases. It’s also believed to boost metabolism, lower cholesterol, calm the mind and body, enhance mood and aid in concentration.
Clearly, finding new ways to include matcha in your diet is always a good idea.
So go ahead and give these dream balls a try. Not only do coconut and matcha make a pretty outstanding, flavorful pair, but they’re also really, really good for you (which, if you’re like me, makes things taste even better).
Coconut Matcha Dream Balls
Prep Time: 5 minutes | Cook Time: 5 minutes | Yields: 12 balls
- 2 cups unsweetened shredded coconut
- 3 tbsp coconut nectar
- 2 tbsp coconut oil (melted)
- 2-3 tbsp warm water (if needed, see notes below)
- 1 tsp organic matcha powder
- 1/2 tsp pink himalayan salt
- Combine shredded coconut, coconut oil, coconut nectar and pink salt in a food processor and pulse for 5-10 seconds, repeatedly, until ingredients are blended. They should be almost smooth and crumbly.*
- Pour mixture into a bowl; set aside in the fridge for 5-10 minutes to allow it to firm up.
- Use hands or a spoon to scoop the mixture and form into balls. Lay out on a piece of parchment paper (makes 10-12 small balls or 6-8 bigger ones).
- Store balls in an air tight container in the fridge, or in the freezer (allow to thaw before eating)
Notes: Be sure to use the melted coconut oil; if the oil is solid you will have trouble blending the mixture. If it takes longer than 5 minutes to reach the desired consistency in a food processor, try adding 2-3 tbsp of warm water, to soften mixture enough for it to blend.