Strawberry Matcha Stuffed Dates
These Strawberry Matcha Stuffed Dates are made with a creamy strawberry yogurt filling and a matcha white chocolate shell. They’re easy to make, completely no-bake, and perfect for a healthy vegan dessert or afternoon sweet treat!
If you’ve tried my Matcha Stuffed Dates before, think of these as their fruity cousin!
I’ve tested dozens of stuffed date combinations over the years, and strawberry matcha is one flavor I keep coming back to, right alongside my Pistachio Matcha Stuffed Dates.
While most strawberry matcha recipes are drinks, I wanted to turn this flavor into a fun dessert. What makes it so good? Well, the sweet strawberries balance the matcha’s earthy flavor, and the vibrant pink and green colors make these dates almost too pretty to eat!
Table of Contents
Why You’ll Love This Recipe
It truly tastes like strawberry matcha latte in dessert form!
- Tastes like a strawberry matcha latte in dessert form
- No baking required
- Made with only 4 simple ingredients: dates, yogurt, strawberries + matcha
- Vegan, dairy-free, gluten-free
- Naturally sweetened with medjool dates
- Beautiful enough for parties, brunches, and special occasions
I recently hosted a matcha party and my friends devoured these. They texted me afterward saying they couldn’t stop thinking about them. If that doesn’t convince you to try this recipe, I don’t know what will!
Ingredient Notes
- Strawberries: Fresh, juicy strawberries are the star here, bringing that sweet, summery flavor! If you have extra strawberries, use them to make my Healthy Berry Crisp next!
- Vegan Strawberry Yogurt: I use vegan strawberry yogurt to really highlight the strawberry flavor, but vanilla yogurt works too. Choose a thick yogurt for the creamiest texture.
- Matcha Powder: Since matcha is one of the main flavors in this recipe, quality matters! I always use ceremonial-grade matcha powder for its smooth flavor and vibrant green color, which you’ll also find in my Matcha Stuffed Dates, Matcha Chia Pudding, Pistachio Matcha Stuffed Dates, and Matcha Peppermint Bark.
- Vegan White Chocolate Chips: Use dairy-free white chocolate chips to keep this recipe vegan.
- Freeze Dried Strawberries (optional): A sprinkle of crushed freeze-dried strawberries adds a beautiful pop of color and an extra burst of strawberry flavor. They’re optional, but I love the little crunch they add!
Recipe Variations
- Dark Chocolate Version: Replace the white chocolate shell with dark chocolate.
- Coconut Twist: Add shredded coconut to the filling. Coconut and matcha has been a popular combo lately!
How to Make Strawberry Matcha Stuffed Dates
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
- Prep the dates: If your dates aren’t already pitted, slice them lengthwise (without cutting all the way through) and remove the pits. Gently open each date to create space for the filling.
- Make the strawberry filling: In a small bowl, stir together the non-dairy yogurt and diced strawberries until combined.
- Stuff the dates: Add a spoonful of the strawberry filling into each date. Transfer to the freezer for 1–2 hours, or until the filling is firm.
- Melt the white chocolate: Add the vegan white chocolate chips to a microwave-safe bowl and heat until smooth, stirring every 20–30 seconds. Stir in the matcha powder until smooth – it will turn a beautiful green color!
- Coat the dates: Dip each stuffed date into the matcha white chocolate until fully coated. Place on a parchment-lined plate or baking sheet and sprinkle with crushed freeze-dried strawberries, if desired. Refrigerate for 10–15 minutes, or until the chocolate has set. Enjoy!
Megan’s Tips
- Use fresh medjool dates. They work best for stuffed dates because they are naturally soft, chewy, and caramel-like. If your dates feel dry or firm, soak them in warm water for 5–10 minutes, then pat them completely dry before filling.
- The thicker the yogurt, the better. I’ve tested this recipe with several different kinds of yogurt, and a thick, greek-style yogurt creates the creamiest filling and best texture. I like Cocojune or Siggi’s.
- Use ceremonial-grade matcha for the best flavor and brightest green color. Since matcha is one of the main flavors in this recipe, using a good-quality powder makes a noticeable difference!
- Sift your matcha. This prevents clumps and helps the matcha mix smoothly into the melted white chocolate.
FAQs
I always recommend medjool dates in my stuffed date recipes since they are large with plenty of room for filling and naturally very sweet.
Use ceremonial grade matcha for the best flavor and color. It’s smooth, vibrant, and not bitter. Lower-grade matcha can taste earthy or dull, so if you’ve tried matcha before and didn’t love it, this might be why!
Since matcha has a slightly earthy flavor, it tends to pair well with fruity flavors like strawberry, blueberry, raspberry, and coconut. That’s exactly why these strawberry matcha stuffed dates are so delicious!
Store your leftover strawberry matcha stuffed dates in an airtight container in the refrigerator for up to 3 days. You can also freeze them in a freezer-safe container for up to 2 months. I like to let them sit at room temperature for about 25 minutes before enjoying so the filling softens and gets nice and creamy.
More Stuffed Date Recipes
If you enjoyed these strawberry matcha stuffed dates, try these flavors next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Strawberry Matcha Stuffed Dates
Equipment
Ingredients
- 6 medjool dates
- ¼ cup non-dairy strawberry yogurt
- ¼ cup diced strawberries
- ½ cup vegan white chocolate chips
- 1 tsp matcha powder
- crushed freeze dried strawberries, optional, for topping
Instructions
- Prep the dates: If your dates aren't already pitted, slice them lengthwise (without cutting all the way through) and remove the pits. Gently open each date to create space for the filling.
- Make the strawberry filling: In a small bowl, stir together the non-dairy yogurt and diced strawberries until combined.
- Stuff the dates: Add a spoonful of the strawberry filling into each date. Transfer to the freezer for 1–2 hours, or until the filling is firm.
- Melt the white chocolate: Add the vegan white chocolate chips to a microwave-safe bowl and heat until smooth, stirring every 20–30 seconds. Stir in the matcha powder until smooth – it will turn a beautiful green color!
- Coat the dates: Dip each stuffed date into the matcha white chocolate until fully coated. Place on a parchment-lined plate or baking sheet and sprinkle with crushed freeze-dried strawberries, if desired. Refrigerate for 10–15 minutes, or until the chocolate has set. Enjoy!
Video
Notes
- Use ceremonial-grade matcha for the best flavor.
- Use fresh medjool dates. They work best for stuffed dates because they are naturally soft, chewy, and caramel-like. If your dates feel dry or firm, soak them in warm water for 5–10 minutes, then pat them completely dry before filling.
- The thicker the yogurt, the better. I’ve tested this recipe with several different kinds of yogurt, and a thick, greek-style yogurt creates the creamiest filling and best texture. I like Cocojune or Siggi’s.
- Sift your matcha. This prevents clumps and helps the matcha mix smoothly into the melted white chocolate.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them in a freezer-safe container for up to 2 months. I like to let them sit at room temperature for about 25 minutes before enjoying so the filling softens and gets nice and creamy.
These strawberry matcha stuffed dates are SO delicious! They remind me of a strawberry matcha latte, but in dessert form. 😍