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Brownies are one of the most delicious desserts, but I wouldn’t say they’re the healthiest. These raw matcha brownies are not only great tasting, but vegan! This guilt-free treat is a #MatchaMonday special but because they are plant based and dairy-free, try them for this week’s #MeatlessMonday menu too! Rather than using unhealthy, refined sugars, I used dates to sweeten these raw matcha brownies. I recommend using Medjool dates for this recipe as the high water content creates the perfect brownie consistency and blends well with the other ingredients. Dates are rich in iron and a good source of fiber, promoting a healthy digestive system. Dates also contain an array of minerals such as potassium, copper, manganese, magnesium, and vitamin B6. Magnesium is a known anti-inflammatory which has a host of benefits for your body.
Matcha is not only a delicious component of this brownie but the nutritional benefits of matcha add to the list of positives. The base of these raw matcha brownies is made with almond meal, so they are free from refined carbohydrates and full of protein to keep you satiated. The matcha layer is a combination of coconut oil and maple syrup, creating a creamy and decadent frosting that not only tastes good, but is good for you!
Being a no-bake recipe, there’s no need for the oven and no risk of over-baking, because all you need is a quick whiz in the food processor, then they harden up in the fridge! Believe me, you won’t be able to stop at just one of these rich, sticky brownies!
Feel free to add a drizzle of chocolate for decoration, (and deliciousness)!
Yield: 12 servings
2 cups almond meal
2 tbsp water
¼ cup cocoa powder
½ tsp vanilla
3 cups unsweetened shredded coconut
3 tbsp maple syrup
2 tbsp coconut oil
2 tsp Organic Matcha No. 3 Sprinkle
Brownie layer method
- In a food processor, combine the dates, water and vanilla.
- Process until a thick paste forms.
- Add the remaining ingredients and blend until the mixture becomes sticky.
- Press into an 8 x 8 inch pan.
- Refrigerate the brownie layer while preparing the matcha layer.
Matcha layer method
- Put the shredded coconut into the food processor.
- Process the shredded coconut for 4-5 minutes until it’s finely ground.
- Keep processing until it forms a butter like consistency.
- Add the remaining ingredients and blend until smooth.
- Spread the mix over the prepared brownie layer.
- Refrigerate for 2-3 hours until firm.
- Keep stored in the refrigerator or freezer.