Recipe: Matcha MummysOctober 2018
Written by Jessica Worth, Nutritionist, Sydney, Mona Vale
Seeking a Halloween treat that’s also good for you? Look no further. Halloween has long been an American tradition, all I ever wanted to do as a kid was get dressed up, go door to door to get candy and then eat all the candy. Thankfully I have grown out of that phase, but I do still love Halloween. This year you’ll be the house everyone visits, when you whip up a batch of these Matcha Mummys. The balls are high in protein, rich in antioxidants from the matcha, and as an added bonus they support energy production. Making them the perfect Halloween treat!
1 cup almonds
½ cup brazil nuts
4 dates, soaked
¼ cup coconut oil, melted
1 TBS matcha powder
50g white chocolate, melted
- Deseed and soak the dates in warm water for 10mins, drain.
- Line a plate with baking paper.
- Combine all the ball ingredients in a food processor (except the white chocolate) and blend until well combined.
- Roll into balls about 2-3cm, and place in the fridge for 20mins to set.
- Melt the white chocolate, let it cool slightly, then pour into a piping bag with a thin tip.
- Drizzle the white chocolate on the balls so they look like wrapped mummys.
- Place in the fridge for 5-10mins to set.
- Bring them out, roll the balls over and drizzle the other side with the remaining chocolate.
- Place back in the fridge to set. Ideally for about an hour before serving.
This recipe does use store-bought white chocolate. Most of the drizzling ends up on the baking paper so nutritionally it won’t cause a huge blood sugar spike, but can be left off the balls if you’re concerned. If this is the case, just add another date to the mix.