My matcha mint chip power bites are the perfect snack! Matcha comes from the same plant as green tea but since it is made from the entire leaf, it packs in a more concentrated amount of antioxidants and beneficial plant compounds. Matcha powder can stand on its own, but why we can take it up a notch by adding cordyceps mushrooms, ashwagandha, ginger, and wheatgrass.
Further Food Nutritionist Commentary:
By Liz Lederman
Matcha Mint Chip Power Bites (Paleo, Gluten-Free)
3/4 cup superfine almond flour
1/4 cup coconut flakes
1/4 cup cacao nibs or mini dark chocolate chips
8 pitted medjool dates
1 tablespoon coconut oil
1 tablespoon filtered water
2 teaspoons Further Food Mindful Matcha Powder
1/2 teaspoon organic peppermint extract
sprinkle of pink himalayan salt
To a food processor or high powered blender, blend medjool dates until the dates form into a ball. Scoop out and set aside.
To the food processor, add the rest of the ingredients except the cacao nibs and blend until a fine meal is achieved – about 20-30 seconds.
Add the dates back in and blend until fully incorporated: not crumbly, not tacky, but more moldable. If the mixture is too dry, add 1 tsp water in increments. Be sure to taste the dough for the desired flavor. Personally, I like to add more peppermint extract to the dough.
Take the mixture out of the processor and transfer to a small bowl. Fold in cacao nibs or chocolate chips.
Scoop out 1 tablespoon amount and form into a ball. Repeat until all dough is formed into balls.
Chill in refrigerator for 10-15 minutes before serving.
Store leftovers in an airtight container for up to a week in the refrigerator or freezer for up to 1 month.
Per Serving: Calories: 128; Total Fat: 8 g; Saturated Fat: 4 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1680 mg; Potassium: 144 mg; Carbohydrate: 15 g; Fiber: 3 g; Sugar: 11 g; Protein: 2 g
Vitamin C: 0%; Vitamin A: 1%; Iron: 2%; Calcium: 3%
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