No Bake Chocolate Matcha Brownies

These No Bake Chocolate Matcha Brownies feature a fudgy date and almond base, rich dark chocolate topping, and creamy white chocolate matcha swirl. An easy no bake treat for matcha lovers.

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 258kcal

Author Samantha Pickthall

Ingredients

Base

2 cups dried pitted dates
1 1/2 cups boiling water
3/4 cup whole almonds
1/4 cup natural cocoa powder
1 Tbsp natural almond butter
1/2 tsp culinary grade matcha powder, or ceremonial grade matcha powder

Chocolate Topping

180 g block of dark chocolate broken into squares
1 Tbsp coconut oil

Matcha Swirl

50 g white chocolate broken into squares
1/2 tsp coconut oil
1 1/2 tsp matcha powder

US Customary - Metric

Instructions

Base

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.

Topping

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!

Notes

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.

Nutrition