Remember my No-Bake Peanut Butter Chocolate Brownies? Well you guys absolutely fell in love with that recipe. I decided to re-create that recipe, keeping the no-bake brownie base pretty much the same but add a new swirl topping. Introducing, No-Bake Chocolate Matcha Brownies and what a sight they’re!
The fun part? Creating this gorgeous matcha swirl, how good is that contrast? I’m so obsessed with this delicious recipe already and I know you will be too. Sometimes it’s a lot easier to bake nothing, just whip it up and let it set in your refrigerator, makes life a little easier. Just because it’s easier than regular baked brownies, doesn’t at all mean they aren’t just as yummy, these matcha brownies are next level delicious!
I also promise you that this matcha swirl is super easy to create. It’s really basic, melted white chocolate, a touch of coconut oil and of course, matcha powder. You pour your melted dark chocolate over the brownie base first and then dollop your matcha mixture over the dark chocolate. Then you take a wooden skewer or butter knife and gently swirl those matcha dollops into the darker chocolate and you’ll create these awesome swirls. They kind of remind me of the musical Wicked, right? It’s the green and dark chocolate, so epic!
How will you enjoy your matcha chocolate brownies? Over the weekend with family and friends? Or throughout your week so enjoy as a sneaky little sweet treat? I’ll be doing both! Enjoy this recipe friends! x
No-Bake Chocolate Matcha Brownies
- 2 cups pitted dates, soaked in boiling water for 10 minutes
- 3/4 cup whole almonds, skin on
- 1/4 cup cacao powder
- 1 Tbsp almond butter
- 1 tsp matcha powder
Dark Chocolate Topping
- 200 g dark chocolate, broken into squares
- 1 Tbsp coconut oil
- 50 g white chocolate, broken into squares
- 1/2 tsp coconut oil
- 1 1/2 tsp matcha powder
- Line a 9” x 5” loaf pan with parchment paper and set aside.
- In a high-speed food processor, add in almonds and pulse until broken up, still chunky, not fine crumb.
- Drain water from soaked dates and add dates to the food processor with the almonds.
- Pulse until dates are broken down.
- Add in cacao, almond butter and matcha powder. Blend on high until well combined and mixture sticks together and forms a ball.
- Press mixture into lined loaf pan. Place in the refrigerator.
Dark Chocolate Topping
- Half fill a small pot with water and put over a medium heat.
- Place a medium-large heat proof bowl over the pot.
- Add dark chocolate and the 1 tablespoon coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth. Remove from heat once melted.
- Whilst chocolate is melting, in a small heat-proof bowl combine white chocolate and the 1/2 teaspoon coconut oil. Microwave for 20-30 seconds or until melted and smooth. Mix well.
- Once white chocolate has melted, add matcha powder, mixing until well combined and smooth. Set aside.
- Remove base from refrigerator and pour over melted dark chocolate. Using a spatula if needed, to evenly spread it out.
- Dollop over matcha mixture, take a wooden skewer or butter knife and gently swirl through the dark chocolate.
- Refrigerate for 1-2 hours or until chocolate has completely set.
- Once ready, lift out from pan and slice into squares.
- Serve and enjoy!