These Matcha Brownies taste as good as they look. These no-bake matcha bars are packed with lots of healthy goodness and are super easy to make.
My oh my these matcha bars taste delicious!
Not only are they delicious, but they are super easy to whip up and they so look pretty too.
These amazing vegan matcha chocolate brownies are also gluten free, dairy free and refined sugar free.
Table of Contents
WHY YOU WILL LOVE THIS RECIPE
Gluten & dairy free - suitable for those with dietary restrictions.
Easy to make - this recipe takes less than 30 minutes to make.
Healthy wholefood ingredients - which are easy to find at any supermarket.
WHAT IS MATCHA GREEN TEA
Matcha green tea is typically grown and processed in Japan. It contains approximately 25 mg of caffeine per gram, which is around ⅓ of a standard cup of brewed coffee.
Matcha green tea is high in antioxidants, chlorophyll and amino acids, namely L-Theanine, which is said to promote relaxation and alertness. It also contains 4-5 times more L-Theanine than regular green tea.
INGREDIENTS YOU NEED
- Medjool dates
- Cacao powder
- Cacao butter
- Matcha powder
- Rice malt syrup or you can use maple syrup
- Vanilla extract or vanilla paste
- Pinch sea salt
HOW TO MAKE
For these brownies, I used the same base layer that is in my Raw Chocolate Brownies and then I added the matcha layer on top.
It is a very easy recipe to make.
- Process the base ingredients and then spoon the mixture into a lined square baking tin or if you have a silicon baking tin.
- Make the matcha layer by first melting the cacao powder with the maple syrup. I highly recommend the double boiler technique.
- Then add the matcha powder and whisk well to combine.
- Pour the matcha layer onto the brownie base and then place in the freezer to set for approximately 1 hour.
- When set, remove from the freezer to slice into square bars.
- Keep stored in an air-tight container in your refrigerator for up to 1 week or in your freezer for up to 2 months. Just make you allow a few minutes to thaw before eating.
You can store in your refrigerator for up to 1 week or in your freezer for up to 2 months. Make sure you keep them in an air-tight container and you allow a few minutes to thaw out before eating.
I highly recommend using Medjool dates. Medjool dates are sticky so they really bind together all the ingredients really well.
If you use regular dates, you will most likely find that the mixture will not hold and you will need to use a little bit of coconut oil or nut butter to ensure that the ingredients stick together.
Looking for other raw bars or slices? Try these:
Lastly, if you make this caramel slice I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- 1 ½ cups pecans
- 16 medjool dates
- ⅓ cup cacao powder
- 1 teaspoon vanilla extract or vanilla paste
- Pinch sea salt
- ½ cup cacao butter chopped into small pieces
- ⅓ cup rice malt syrup you can also use honey or maple syrup
- 1 tablespoon matcha powder
- Process base ingredients. Process pecans in a blender or food processor until they resemble fine crumbs. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed.
- Prepare base layer. Spoon mixture into a lined square baking tin and smooth with the back of a spoon. Place in the refrigerator to set for a minimum 2 hours.
- Melt cacao butter. Add the cacao butter and rice malt syrup in a small glass/heatproof bowl and place over a saucepan of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the cacao butter has melted
- Prepare matcha layer. Add the matcha powder and whisk until well combined. Spread over the brownies and place back into the freezer for approximately one hour to set.
- Slice and store. Slice the brownies into squares and serve. Keep stored in an airtight container in the refrigerator for 3-4 days.