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.
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
- 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
- Line a 22cm x 10cm loaf tin with cling film.
- 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.
- 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.
- 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.
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