If you’re a matcha fan, these mini matcha bars are such a good snack to have in the fridge or freezer.
They’re made with just a handful of ingredients and take minutes to prepare, with a subtle sweetness from Medjool dates.
The addition of pistachios, cashews and sesame seeds also means these little bites will keep you full too!
I like making these quite small because they’re the perfect size when you want a little something sweet, rather than a big snack.
Keep them in the fridge and they’re ready whenever you need an afternoon pick-me-up. And if you’re a fan of the matcha and chocolate combination, a drizzle or a half dip in dark chocolate takes them to another level.
Best of all, there’s no baking involved and the whole batch takes just minutes to make.
Why You’ll Love These Mini Matcha Bars
✅Quick and easy: Everything goes into the food processor and there’s no baking required.
✅Simple ingredients: Just dates, nuts, coconut, sesame seeds and matcha with a little dark chocolate if you like.
✅Naturally sweet: Medjool dates provide all the sweetness, although you can add a little maple syrup if you prefer a sweeter bar.
✅Easy to customise: Add dark chocolate, extra pistachios or coconut on top, or adjust the amount of matcha to suit your taste.
What Is Matcha?
If you’re not sure what matcha actually is, you’re not alone. It has become hugely popular in recent years, and here’s why.
It’s a green tea powder made from finely powdered dried tea leaves. It’s usually the very young leaves that are used to make the powder. Unlike regular green tea, where you steep the leaves and then discard them, with matcha you consume the whole powdered leaf.
It’s most commonly used in drinks, but it also works surprisingly well in sweet recipes like these bars.
The flavour is quite distinctive and can take a little getting used to. It has an earthy, slightly bitter taste, so you don’t need much, particularly when you’re using it in sweet recipes. The quality of the matcha can also make a big difference to both the flavour and colour, so it’s worth choosing a good-quality powder.
So, what makes matcha a healthy addition to your diet?
Matcha contains a concentrated source of plant compounds called catechins, including EGCG, which have antioxidant properties.
It also contains L-theanine, an amino acid that studies show can support relaxation and attention.
Matcha also contains small amounts of minerals, including magnesium.
I always think it’s a useful ingredient to have in the cupboard once you’ve found a matcha you like. A little goes a long way and you can use it in everything from drinks and chia puddings to energy balls and these easy no-bake bars.
Why I Chose These Ingredients
Medjool dates: These provide the sweetness and help bind the bars together, while also adding fibre and a soft, chewy texture.
Pistachios and cashews: The combination gives the bars some extra protein as well as fibre.
Desiccated coconut: Adds texture and a sweet coconut flavour (it also helps to create the right consistency).
Sesame seeds: A small addition but it just adds an extra hit of minerals such as calcium and magnesium.
Matcha: I use 1–2 teaspoons depending on how strong I want the matcha flavour. Start with 1 teaspoon if you’re new to matcha and add more to taste.
Dark chocolate: Completely optional, but I love adding a little drizzle on top or a half dip. Try and go with a minimum of 70% cooca solids.
Storage and Shelf Life
These mini matcha bars really well in the fridge. They’ll last for about a week.
They freeze well and can be kept in the freezer for up to 3 months.
Allow them to defrost in the fridge or for a short time at room temperature before eating.
Recipe Tips
Use a food processor: For best results, blend the dates, nuts and seeds in a food processor so they are finely processed. You may find it more difficult to break the ingredients down properly in a blender.
Soften the dates if needed: I use very soft dates, however, if yours are harder, soak them in warm water for 10–15 minutes before blending. This makes them easier to process and ensures the mixture comes together smoothly.
Adjust the sweetness: If you have a sweeter tooth, you can add a little bit of maple syrup to the mixture as you blend.
Customise the nuts and seeds: Feel free to swap the nuts and seeds to your favourites.
Getting the right consistency: The mixture should come together easily when pressed between your fingers. Add the water gradually, as you may need slightly more or less depending on the softness of your dates.
Adjusting the matcha: Use 1 teaspoon for a more subtle flavour or 2 teaspoons for a stronger matcha taste.
Make them into energy balls: Instead of bars, roll the mixture into small balls to make easy matcha energy balls.
Related Recipes
If you liked these mini matcha bars, you might want to try these other easy no bake recipes:
Collection of No Bake Vegan Treats
Mini Matcha Bars
Equipment
Ingredients
- 1½ cups Medjool dates (225g)
- ½ cup unsalted pistachios 70g
- ½ cup cashews 70g
- ½ cup desiccated coconut 40g
- 3 tbsp sesame seeds
- 1 –2 tsp matcha powder
- 1 –2 tbsp water
Optional toppings:
- Dark chocolate melted
- Chopped pistachios
Instructions
- Pit the dates and add to a food processor with the pistachios, cashews, desiccated coconut, sesame seeds and matcha powder. Blend until the mixture is smooth and starts to come together.
- If your dates are on the hard side, add 1 tbsp of water while blending until you have a sticky mixture that holds together when pressed. You can use maple syrup instead of water if you would like a sweeter bar.
- Divide the mixture into 12 portions and shape into small bars.
- If using, drizzle or dip in melted dark chocolate and top with a few more chopped pistachios.
- Place in the fridge to firm up.
Notes
- For best results, store in the fridge for up to 7 days.
- They can be frozen for up to 3 months too.
- The strength of matcha can vary, so start with 1 teaspoon and add more if you prefer a stronger flavour.
- The nutritional information is based on the bars without chocolate.
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