Another big thanks to Dianne from Bibby's Kitchen for this amazing matcha recipe! For those of you that love fudge, but hate the calories, then this matcha date fudge is definitely worth a try.
Matcha Date Fudge
Author: Dianne Bibby
Serves: 1 x 22cm slab
- Matcha date fudge
- 100g walnuts
- 15og medjool dates
- 2 tablespoons ground almonds
- 2 tablespoons cocoa
- 1½ teaspoons Just Matcha green tea
- 2 tablespoons honey or maple syrup
- ½ teaspoon vanilla paste
- 100g dark chocolate, melted and cooled (at least 70% cocoa solids)
- 2 tablespoons preserved ginger, diced (optional)
- 1 teaspoon cocoa powder, for dusting
- 1 teaspoon matcha tea, for dusting
- Line a 22cm x 10cm loaf tin with cling film.
- Place the walnuts in a food processor and pulse for a couple of seconds. Ideally you still want some texture to the nuts. Add the dates and blitz again.
- Add the ground almonds, cocoa, Matcha, honey, vanilla and melted chocolate. Pulse again until all the ingredients are incorporated and paste-like.
- 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.
Dianne was surprised at how easy it is to include matcha green tea in savoury and sweet foods, but that really is how versatile matcha is. As she says, it "goes to show how a little creative adaptation can translate into improved health for all."
You can read the full blog here.