Dates, Chocolate and Matcha cake
Yield:
24
This no-bake treat comes from the United States, though the word cake can be a little misleading — it’s closer to snack bars or finger food. Packed with walnuts, dates, and dark chocolate, these slices are naturally sweetened and full of texture. Matcha adds an earthy depth and a vibrant green touch, while also bringing its well-known benefits: gentle energy from natural caffeine, potent antioxidants, and a calming effect thanks to L-theanine.
Think of this as a wholesome yet indulgent pick-me-up — perfect with an afternoon coffee or tea, or as a nourishing post-workout snack.
Ingredients
- 135 g walnuts
- 90 g Medjool dates
- 2 tbsp almond flour
- 3 tbsp unsweetened cocoa powder
- 2 ½ tsp matcha powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 90 g dark chocolate chips, melted
- 1 tbsp ground ginger
Instructions
- Line a 20 × 10 cm loaf tin with parchment paper.
- In the bowl of a food processor, crush the walnuts, then add the dates and blend until chopped and sticky.
- Add the almond flour, 2 tbsp of cocoa powder, 1 ½ tsp matcha, maple syrup, vanilla, and melted chocolate. Blend until smooth. Transfer to a mixing bowl, add the ginger, and stir to combine.
- Press the mixture firmly into the prepared loaf tin, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for 3 to 4 hours.
- Cut into 2.5 cm slices. Dust with the remaining cocoa and matcha before serving.