No-Bake Chocolate Matcha Brownies
These No Bake Chocolate Matcha Brownies combine rich dark chocolate with a vibrant matcha swirl for a unique twist on a classic no bake brownie. The fudgy date and almond base is naturally sweetened and topped with melted dark chocolate, then finished with a creamy white chocolate matcha swirl.
With no oven required, these easy no bake brownies come together quickly and are the perfect make ahead treat for matcha lovers!
Love easy no-bake brownies? Try my No Bake Peanut Butter Brownies or No Bake Almond Butter Chia Brownies!
No Bake Matcha Brownies Recipe at a Glance
Prep Time: 20 minutes
Chill Time: 4+ hours
Servings: 12 squares
Difficulty: Easy
Main Ingredients: Dried pitted dates, almonds, cacao powder, matcha powder, dark chocolate, and white chocolate.
Technique: Blending a fudgy date brownie base, topping with melted dark chocolate, then creating a matcha swirl using melted white chocolate and matcha powder.
Why this recipe works
These no bake chocolate matcha brownies combine two flavours that work beautifully together: rich dark chocolate and earthy matcha.
- No Baking Required: These brownies are made in a food processor and chilled until firm, making them an easy dessert when you want homemade brownies without turning on the oven.
- Matcha Swirl: A simple mixture of white chocolate, coconut oil, and matcha creates the vibrant swirl that makes these brownies stand out.
- Tested and Reliable: This recipe has been tested to ensure the brownies have a fudgy texture, slice easily, and deliver consistent results every time.
Ingredients you’ll need
These no bake matcha brownies use simple ingredients to create a rich chocolate brownie base with a smooth dark chocolate topping and vibrant matcha swirl.
- Dates: Add natural sweetness and moisture while helping create the fudgy brownie texture.
- Almonds: Provide structure and a subtle nutty flavour to the brownie base.
- Cocoa Powder: Creates a rich chocolate flavour throughout the brownie base layer.
- Almond Butter: Helps bind the ingredients together while adding richness and a creamy texture.
- Matcha Powder: Use culinary grade matcha powder for the best flavour and colour in desserts, or ceremonial grade matcha if you already have it on hand.
- Dark Chocolate: Creates a rich chocolate layer that pairs beautifully with the matcha swirl.
- White Chocolate: Creates a smooth base for the matcha swirl and balances the earthy flavour of the matcha.
Ingredient substitutions
- Almond butter: Can be replaced with peanut butter, cashew butter, or another crunchy or smooth natural nut butter. The flavour will change slightly depending on the nut butter used.
- Almonds: Can be replaced with cashews, walnuts, pecans, or peanuts. Use the same amount, but note that different nuts will slightly change the texture.
- Coconut oil: Can be replaced with another neutral vegetable oil, such as avocado oil, but coconut oil helps the chocolate topping set firmly.
Sam’s expert tips
- Don’t skip soaking the dates: Softer dates blend more easily and create a smoother brownie texture.
- Press firmly into the pan: Compacting the mixture well helps the brownies hold together when sliced.
- Use good quality matcha powder: The flavour of matcha is a key part of this recipe, so using a good quality matcha will give you a smoother flavour and brighter green colour for the swirl.
- Use a warm knife for clean cuts: Run your knife under hot water, wipe dry, then slice.
- Allow 10-15 minutes at room temperature before serving: This softens the chocolate topping so it’s easier to cut through.
Recipe FAQ’s
Can I use different nuts in the base instead of almonds?
Yes. You can substitute the almonds with peanuts, walnuts, pecans, or cashews. Keep in mind that different nuts will slightly change the flavour and texture of the brownie base. For the closest texture, use another firm nut like peanuts or cashews.
Do I need to use ceremonial grade matcha for this recipe?
No. Culinary grade matcha works well for baking and desserts. It provides the matcha flavour and vibrant colour needed for the swirl.
What’s the best way to cut the brownies without them cracking?
Run a sharp knife under hot water for a few seconds, then wipe it completely dry before slicing. The warm knife helps glide through the chocolate topping and creates cleaner slices without cracking. For the best results, let the brownies sit at room temperature for 10–15 minutes before cutting.
How to store
Store: Place the brownies in an airtight container and store them in the refrigerator. They will stay good for up to 1 week.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
No Bake Chocolate Matcha Brownies
Ingredients
Method
- Soak Dates: Place the pitted dates in a heatproof bowl and pour the boiling water over them. Allow the dates to soak for 15 minutes, then drain off the water. Set aside.
- Prepare the Base: Line a 9 x 5 inch (23 x 13 cm) rectangle loaf tin with parchment paper. Set aside.
- Combine Dates and Almonds: In a food processor, add the drained soaked dates and the almonds and pulse until the dates are finely chopped and the mixture is combined. Continue blending until no large pieces of dates remain.
- Add Remaining Ingredients: Add the cocoa powder, almond butter, and matcha powder. Blend until the mixture comes together and forms a sticky ball.
- Press into Pan: Transfer the mixture to the lined loaf pan and use a spatula to press it firmly and evenly into the pan. Take your time to compact the mixture well, it will be sticky, as this helps the brownies hold together when sliced. Place in the refrigerator while preparing the toppings.
- Melt Chocolate: Melt the dark chocolate and coconut oil together in a double boiler over low heat, stirring occasionally, until smooth and glossy. Alternatively, microwave in a microwave-safe bowl in 20-second intervals, stirring between each interval, until melted and smooth. Set aside.
- Prepare Matcha Mixture: Melt the white chocolate and coconut oil together in a small heatproof bowl in the microwave for 20 to 30 seconds, or until melted and smooth. Stir well.
- Add Matcha Powder: Add the matcha powder and mix with a spatula until fully combined and smooth. Set aside.
- Add Melted Chocolate: Remove the brownie base from the refrigerator and pour the melted dark chocolate over the top. Gently tilt and move the pan in different directions to help the chocolate spread evenly across the surface. If needed, use a spatula to smooth out any areas.
- Create Matcha Swirl: Spoon small dollops of the matcha mixture over the dark chocolate layer. Use a wooden skewer or butter knife to gently swirl the matcha through the chocolate, being careful not to overmix.
- Chill: Refrigerate for 3-4 hours or overnight, until the chocolate topping is completely set and the brownies are firm enough to slice.
- Slice and Serve: Remove the brownies from the refrigerator and let them sit at room temperature for 15 minutes before slicing. For cleaner slices, run a sharp knife under hot water for a few seconds, then wipe completely dry before cutting. Enjoy!
Nutrition
Notes
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Store: Place the brownies in an airtight container and store them in the refrigerator. They will stay good for up to 1 week.
Tips:
- Don’t skip soaking the dates: Softer dates blend more easily and create a smoother brownie texture.
- Press the mixture firmly: Compacting the brownie layer well helps the slices hold together and creates that dense brownie texture.
- Use a warm knife for clean cuts: Run your knife under hot water, wipe dry, then slice.
- Allow 10-15 minutes at room temperature before serving: This softens the chocolate topping so it’s easier to cut through.