Ingredients
Scale
- 12 Medjool Dates
- 1/4 cup Nut Butter (almond, cashew, or peanut)
- 1 cup White Chocolate Chips
- 1.5 teaspoons Matcha Powder
- 1 tablespoon Coconut Oil
- 1/3 cup Freeze-Dried Strawberries, crushed
Instructions
- Line a tray with parchment paper and set aside.
- Slice dates open lengthwise and remove the pits.
- Fill each date with nut butter and gently press to close.
- In a microwave-safe bowl or double boiler, melt white chocolate with coconut oil until smooth.
- Whisk in matcha powder until fully combined and silky green.
- Dip each stuffed date in the matcha coating using a fork, letting the excess drip off.
- Place dipped dates on the lined tray and sprinkle with crushed freeze-dried strawberries while still tacky.
- Chill in the fridge or freezer until the coating sets.
Notes
- Use soft Medjool dates for the best texture.
- Add a pinch of sea salt on top for a sweet-salty finish.
- For a thicker shell, double dip once the first coat sets.
- Store in the fridge for up to a week or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed date
- Calories: 140
- Sugar: 14g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: strawberry matcha dates, stuffed dates, matcha desserts, no-bake treats, healthy sweets