What do you do when you have a teamaker with a diverse culinary background? Give her all the tea her heart desires, sit back and wait to be wonderstruck by what her creativity conjures. This month, our talented teamaker Justine Carmine-Baron was inspired by our No. 7 Matcha and concocted these simple yet decadent Chocolate-Coconut Matcha Bites that are as easy to make as they are to eat.
- 1/2 cup shredded coconut
- 3/4 cup Deglet Noor dates
- 3/4 cup pumpkin seeds (can use any seed/nut variety on hand)
- 3 tablespoons coconut oil
- 1 tablespoon No. 7 Matcha powder
- Pinch sea salt
For chocolate coating:
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 3 tablespoons cocoa powder
Make 16 bites
- In a food processor, combine the filling ingredients and pulse or blend until smooth. Stop as needed to scrape the mixture down.
- Use a spoon and scoop a small amount into your hands to roll into a bite sized ball.
- Place the bites on a baking sheet lined with foil or parchment paper and pop in the freezer to chill for a few minutes.
For the top coating:
- Microwave the coconut oil until just melted.
- Stir in maple syrup and cocoa powder (can use a stovetop for this step too).
- Using a spoon, drizzle some of the coating on the bites one at a time (or you can dunk them as well).
- Top with flaked coconut, or another seed or nut of your choice.
- Place in the fridge or freezer to chill and set.