To be entirely honest, I've always been skeptical of "healthy" desserts, mostly because I'm extremely good at tricking myself into thinking that it's not overkill to polish off an entire pan of brownies just because they don't contain any butter or white sugar.
These raw, vegan matcha brownies, made with coconut cream, maple syrup, and medjool dates aren't just pure, unadulterated glory, they also make a fantastic energy bar with way, way less sugar than your average Cliff Bar (or regular brownie). Seriously, these things pack a punch.
Oh, and the time between reading this recipe and putting one of these glorious matcha-infused bites into your mouth is all of about 10 minutes. I'm not kidding, these are complete no-brainers to prepare.
Without further ado, here's our version of a raw matcha brownie (adapted from the masterful Nibs and Greens, thanks guys)!
Raw matcha brownies
Prep time: 10 minutes or less
- 1 cup nuts (walnuts work well here, but so do cashews, almonds, or hazlenuts)
- ½ cup raw nut butter (we like cashew or white almond butter, but steer clear of peanut butter, it'll overwhelm the taste)
- ¼ cup maple syrup
- ½ cup medjool dates, pitted
- 1 cup cacao powder
- A pinch of salt
- 1 cup coconut butter, softened
- ¼ cup maple syrup
- 1 heaping Tbsp. Maru Matcha Green Kitchen
Let's start with the chocolate base: In a food processor, blend the nut butter and maple syrup to combine, then the dates till the mixture looks smooth. Next, add in the nuts, cacao powder, and salt till everything has blended together fully. Press the base into a 20cm x 20cm (or 8" x 8") baking dish lined with parchment paper. Place the dish into the freezer to chill while you get started with the matcha layer.
Next, clean out your food processor and pulse all the ingredients for the matcha layer together just enough to combine. This is important: if you over-blend this mixture, the oils will begin to separate. Spread the matcha layer over your chilled chocolate base, and place back into the freezer till chilled through.
Cut into squares (or do what I do and dig in with a spoon and a good book). These raw matcha brownies will keep for a week in the fridge or freezer.
Photos by Julia Burlingham
Styling by Diana Quach