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.
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.
Calories: 240kcal, Carbohydrates: 36g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 7mg, Sodium: 33mg, Potassium: 276mg, Fiber: 2g, Sugar: 34g, Vitamin A: 79IU, Vitamin C: 0.1mg, Calcium: 94mg, Iron: 0.4mg
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