Based in Italy
Instagram: @tiziano_broccardo | tizianobroccardo.wordpress.com
1 cup almond flour
1⁄4 cup almond flakes
1 heaping tbsp poppy seeds
1 heaping tbsp sunflower seeds
1 heaping tbsp hemp seeds
1 heaping tbsp pumpkin seeds
1⁄4 cup cashew butter
2 tsp ceremonial matcha
1⁄4 cup tapioca syrup (or 2 tbsp rice syrup
+ 1 tbsp maple syrup)*
The consistency of tapioca and rice syrup is the same, but the tapioca is sweeter. A bit of maple should compensate.
In a bowl, add seeds, almonds, flour and matcha. Stir all the ingredients.
Now add the sweetener and cashew butter. Start to work with a circular movement to incorporate all the ingredients in a ball (you will probably need to use your hands at the end).
When the dough is formed, cover it and let it rest for 30 minutes.
After 30 min, start rolling the dough into little balls (usually I use 25-30 g for each ball).
When you finish rolling the balls, you can decide to leave them or roll them in matcha powder or coconut if you prefer.
Store them in the fridge and enjoy when you want!