Step 1/4
- 100 almonds
- 1 tsp vanilla powder
Roast the almonds in a dry pan, then place in a bowl and cover with 2 cups (470 ml) water and vanilla
powder. Let the almonds rest in the fridge for four hours or overnight. After the resting
time, drain and peel the skins off. Set aside.
Step 2/4
- 1 pinch sea salt
- 1 tsp ground cinnamon
- 1 tbsp agave nectar
- 2 tbsp white almond butter
- 50 g cashews
- 50 g unsweetened cocoa powder
- 125 g pitted Medjool dates
- 2½ tbsp water
Place all ingredients except for the puffed amaranth and coconut into a food processor and blend.
You may have to stop and scrape the sides down several times to ensure that everything is well
combined. If the mixture seems too thick, add water one tablespoon at a time.
Step 3/4
- 15 g popped amaranth
- 80 g matcha powder (for garnish)
Once the mixture is smooth, add the puffed amaranth and shape into 20 bliss balls. Roll each ball in
matcha powder to coat. Alternative roll each ball in shredded coconut or chia seeds to coat. Store in an airtight container. The balls will keep for one week.
Step 4/4
Find more ideas for breakfast recipes in the cookbook "Stay For Breakfast" (appeared in the publishing company gestalten)
https://gestalten.com/products/stay-for-breakfast