Matcha date fudge

Dates are a staple in my kitchen. I love them for their caramel-ish taste and sticky texture. They’re especially good with thick Greek yoghurt and a drizzle of honey. They’re also one of the key ingredients in this Matcha date fudge. I can think of at least a dozen good uses for this Middle Eastern delicacy.

Matcha date fudge

Fudge as we know it, has a scandalous reputation. Two tins of condensed milk, a block of butter and plenty sugar. This is the type of fudge I grew up on. I’m happy to say that this healthy fudge is a great alternative. I’ve used ginger in this recipe, which is optional, but it lends a mild sweet heat that works so well with dark chocolate. When asked by Just Matcha to come up with some creative ways of incorporating this Japanese tea into everyday foods, I was excited to experiment with different bakes and sweet treats. Quite honestly, I’m surprised at how easy it is to include green tea into both savoury and sweet recipes.

As far as these matcha date fudge squares are concerned, they’ll keep well for up to 2 weeks, although they never quite make the best before date. I serve them with after-dinner coffees, as lunch box treats or fill in the gap, afternoon snacks.

Matcha date fudge
Matcha date fudge
Makes 1 x  22cm slab
  • 100g walnuts
  • 150g medjool dates
  • 2 tablespoons ground almonds
  • 2 tablespoons cocoa powder
  • 1  1/2 teaspoons Just Matcha green tea
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla paste
  • 100g dark chocolate, melted and cooled (at least 70% cocoa solids)
  • 2 tablespoons preserved ginger, diced
  • 1 teaspoon cocoa powder
  • 1 teaspoon matcha tea
  1. Line a 22cm x 10cm loaf tin with cling film.
  2. Place the walnuts in a food processor and pulse for a couple of seconds. Add the dates and blitz again. Add the ground almonds, cocoa, Matcha, maple syrup, vanilla and chocolate. Pulse again until all the ingredients are incorporated. Remove the blade, add the ginger if using, and mix to combine.
  3. Tip the date mixture into the loaf tin and press down firmly. Fold over the extended clingfilm edges and chill for several hours until firm. Turn out onto a board and dust with cocoa or matcha green tea to finish.
  4. Slice into squares and store in the fridge in an air-tight container.



Here are several more healthy sweet treats that I make often. I think you’ll love them too.


Baked apple Matcha donuts

Coconut cream chocolate truffles

Chili chocolate truffles

Granola choc-nut super bars

19 Comments. Leave new

  • Caroline Heap
    31 March 2016 10:07 am

    So clever – love the look of this !

  • Jeez, that does look good.

  • That is the most vibrant fudge I have ever seen and it sounds delicious! Must give this a try…

  • Dianne Bibby
    2 April 2016 7:47 pm

    We’re quite addicted to it now. Thankfully it’s full of the good stuff!

  • Dianne Bibby
    2 April 2016 7:52 pm

    And how easy? Anything with medjool dates and you know it’s going to be good!

  • Dianne Bibby
    2 April 2016 7:53 pm

    Quite St Patrick-ish, right? Lumo deliciousness.


  • Dianne Bibby
    5 April 2016 3:26 pm

    Thanks Hein. Very ‘Shrek’ but so good!

  • Could you tell me what vanilla paste is? This sounds super delicious!

  • Dianne Bibby
    2 May 2017 3:48 pm

    Hi Alex. The paste is simply a concentrated version of vanilla extract. It’s thick in consistency and filled with thousands of vanilla seeds. If you can’t find paste, extract will also do the trick.

  • What is the stripe dividing matcha powder and cocoa powder?

    Not sure whether my previous questions are deleted or not being shown.
    Pardon in advance for dupes.

  • Hello Artem. I’m so sorry for not getting back to you sooner. It’s been a really busy time with book launches and events! The brighter line is edible gold leaf. You can buy it from most baking shops or on-line. It’s not essential but does add a little wow. Either way, the fudge is completely fabulous.

  • Hi, Dianne!
    Thanks a ton for your response! It definitely makes it looking divine 😉
    Last question if you don’t mind.. Pleease.
    If opt in for ginger – do you add it with other ingredients and pulse in processor, or add ginger to already processed fudge?

    Your IG follower

  • oh gosh totally forgot 🙁
    “15og medjool dates” – does it mean 150 Grams ? or 15 dates?
    Sorry for bombarding your comments feed.

  • Hi Artem. I add the ginger in after I’ve processed the dates. It helps retain the lovely chewy texture of the ginger. Hope that helps.

  • No Problem. It’s 150g of dates, pitted.

  • Thank you so much Dianne for your patience and share of this golden divine recipe!
    I will make it for mom&granny.

  • You’re welcome Artem. Do let me know if they like it. Good luck!

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