Maté Energy Balls

Preparation

• Infuse 20 g of maté in 10 cl of water at 176°F for 5 minutes, then allow the liqueur to cool.
• Pour 70 g of oatmeal or spelt in a mixer and rapidly mix until smaller in size. Make sure not to mix into a powder.
• Divide 35 g into 2 bowls, one half will be for creating the balls, the other for coating.
• Coarsely grind almonds until they are smaller but not to a powder. If there are some larger pieces left, they will add more crunchiness.
• Cut the dates in half, remove the pit and add the dates in the mixing bowl with the almonds and one of the oatmeal bowls, then mix to obtain a thick batter.
• Add 3 tablespoons of maté liqueur to the mix, then mix rapidly.
• Wet your hands and create balls the size of a large nut. The pastry should be a bit sticky.
• Next, roll the pastry in the bowl of oatmeal set aside for coating.
• Keep in ambient temperature.