Matcha Stuffed Dates
These Matcha Stuffed Dates are filled with vegan yogurt and covered in a matcha white chocolate shell for an easy, energizing, no-bake snack.
Matcha lovers (hi, it’s me), this one’s for you.
I’ve made a lot of different stuffed date variations (strawberry matcha, pistachio, cookie dough, etc.), but these have a special place in my matcha-loving heart.
If you know me, you know I’m a little obsessed with matcha. Aside from it’s smooth and rich flavor, I love the gentle energy boost it gives me. No jitters, no crash, just calm focus. And beyond the caffeine, it’s packed with antioxidants and l-theanine (woo-hoo).
So of course, I had to combine my two obsessions, medjool dates and matcha, into dreamy little bites of bliss.
The final product? Chewy medjool dates, a creamy cheesecake-like filling, and a vibrant matcha white chocolate shell.
Just look at that filling! I could dive right in.
Only 4 ingredients and a few minutes stand between you and these delicious matcha stuffed dates.
Why You’ll Love These Matcha Stuffed Dates
- Basically little matcha cheesecakes disguised as dates
- Chewy, creamy, and a little fancy (perfect for gifting!)
- Only 4 ingredients + ready in 15 minutes
- Energizing, wholesome, and indulgent all at once (aka dangerously addictive)
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements!
- Medjool Dates: Soft, chewy, and naturally sweet. I recommend using medjool dates as opposed to other varieties (like deglet noor) because they’re big, juicy, and have that natural caramel-like sweetness.
- Vegan Yogurt: This is what gives the filling that cheesecake-like flavor. Use a yogurt that’s thick, creamy, and a little tangy. I use Siggi’s vegan vanilla yogurt.
- Vegan White Chocolate Chips: Melted and mixed with the matcha powder for that vibrant green shell.
- Matcha Powder: I use ceremonial grade matcha for the best flavor and color (you can shop it with my discount code MEGAN).
Optional: Add a sprinkle of flaky sea salt to make all the flavors pop.
How to Make Matcha Stuffed Dates
- Prep the Dates: Slice each date lengthwise and remove the pit (be careful not to cut all the way through, we want them to stay stuffable!).
- Fill with Yogurt: Add a spoonful of the yogurt into the center of each date. Freeze until firm.
- Dip in the Matcha Coating: Melt the vegan white chocolate, then stir in matcha powder until smooth. Dip each stuffed date into the matcha chocolate coating, then place on a parchment-lined tray or plate.
- Chill and Enjoy: Pop the dates into the fridge or freezer for about 10 minutes so the coating sets. Add a sprinkle of flaky sea salt if you’d like. Finally, enjoy!
Megan’s Tips
- Use a good matcha. Ceremonial grade matcha is my go-to. It’s smooth, rich, and gives you that vibrant green look. Culinary grade matcha will work fine if that’s all you have.
- Pick a thick yogurt. Go for something thick and creamy so it doesn’t run out of the dates. I like to use Siggi’s or Cocojune brand for this recipe.
- Don’t skip the chill. Giving the dates a few minutes in the fridge (or freezer if you’re impatient) helps the filling and coating set.
- Extra toppings? Make them even fancier by sprinkling crushed pistachios, shredded coconut, or even white chocolate chips.
Frequently Asked Questions
What’s the best kind of matcha to use?
Ceremonial grade matcha is best for both flavor and color. It’s smoother, less bitter, and gives you that vibrant green look. But culinary grade will work fine if that’s all you have.
Are these stuffed dates healthy?
Technically, yes! Dates are naturally sweet and full of fiber, matcha is rich in antioxidants, and the vegan yogurt adds probiotics.
More Stuffed Date Recipes
If you loved these matcha stuffed dates, well, there’s more where that came from!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! xo, Megan
Matcha Stuffed Dates
Ingredients
- 6 medjool dates
- ½ cup non-dairy yogurt, plus more if needed
- 1 cup vegan white chocolate chips
- 1 teaspoon matcha powder
- flaky sea salt, optional
Instructions
- Slice each date lengthwise and remove the pit (be careful not to cut all the way through, we want them to stay stuffable!).
- Add a spoonful of the non-dairy yogurt to the center of each date. Place in the freezer until firm (about 1-2 hours).
- Melt the vegan white chocolate chips in the microwave in 30-second increments. Once melted, stir in the matcha powder until it's a smooth, creamy consistency.
- Dip each stuffed date into the matcha-white chocolate coating, then place on a parchment-lined tray or plate. Pop into the fridge or freezer for about 10 minutes, or until the coating is set.
- Optional: finish them off with a sprinkle of flaky sea salt. Enjoy!
Notes
- Use a good matcha. Ceremonial grade matcha is my go-to. It’s smooth, rich, and gives you that vibrant green color, but culinary grade matcha will work fine if that’s all you have.
- Pick a thick yogurt. Use a thick and creamy so it doesn’t run out of the dates. I like to use Siggi’s or Cocojune brand for this recipe.
- Don’t skip the chill. Giving the dates a few minutes in the fridge (or freezer if you’re impatient) so they set.
- Extra toppings? Sprinkle with crushed pistachios, shredded coconut, or mini white chocolate chips.
So easy to make and delicious!! I love the matcha flavor paired with the dates, yummy!