Matcha Date Fudge Truffles

Dense, fudgy chocolate date truffles with chunks of walnuts, coated in green tea powder.


  • 100 grams walnuts
  • 150 grams medjool dates
  • 2 tablespoons ground almonds
  • 2 tablespoons cocoa
  • 11/2 teaspoons Just Matcha green tea
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla paste
  • 100 grams dark chocolate, melted and cooled (at least 70 percent cocoa solids)
  • 2 tablespoons preserved ginger, diced (optional)
  • 1 teaspoon cocoa powder, for dusting
  • 1 tablespoon teaspoon matcha tea, for dusting


  1. Line a 22 centimeters x 10 centimeters loaf tin with cling film.
  2. Place the walnuts in a food processor and pulse for a couple of seconds. Ideally you still want some texture to the nuts. Add the dates and blitz again.
  3. Add the ground almonds, cocoa, Matcha, honey, vanilla and melted chocolate.
  4. Pulse again until all the ingredients are incorporated and paste-like.
  5. Remove the blade, add the ginger if using and mix to combine.
  6. Roll the mixture up into small balls about the size of a cherry tomato and cover with matcha powder.
  7. You can store these in the fridge for up to 1 week.