3-Ingredient Matcha Butter & Date Bites

An unexpectedly delightful pairing of earthy matcha and sweet, caramel-like dates, with a rich, buttery finish.

These no-bake Matcha Butter & Date Bites are an incredibly simple yet sophisticated treat. They offer a unique balance of flavors and textures, perfect for a quick energy boost, an afternoon tea accompaniment, or a unique bite-sized dessert. They're naturally gluten-free and easily made vegan.

Ingredients

• 1 cup (about 180g) Medjool dates, pitted

• 2 tbsp unsalted butter, softened (or vegan butter substitute)

• 1 tsp Nippon Ceremonial Matcha

Instructions

Prepare the dates:

• Ensure Medjool dates are soft. If they feel firm, soak them in hot water for 10 minutes, then drain thoroughly and pat dry.

Make the matcha butter:

• In a small bowl, combine the softened butter and Nippon Ceremonial Matcha.

• Mix vigorously with a spoon or small whisk until the matcha is fully incorporated and the butter is evenly green and smooth.

Stuff the dates:

• Carefully open each pitted Medjool date lengthwise, creating a pocket while keeping the date intact.

• Using a small spoon or a piping bag, fill each date with a small amount of the prepared matcha butter. Don't overfill.

Chill:

• Arrange the filled dates on a plate or in an airtight container.

• Refrigerate for at least 30 minutes, or until the matcha butter is firm.

Serve:

• Serve chilled. Enjoy the surprising harmony of flavors and textures!

Tips

• Date Quality: Use fresh, plump Medjool dates for the best texture and natural sweetness.

• Matcha Quality: High-quality ceremonial grade Matcha will provide the best color and a smoother, less bitter flavor.

• Butter Temperature: Ensure butter is truly softened, but not melted, for easy mixing with the matcha.

• Storage: Store these bites in an airtight container in the refrigerator for up to 5 days. They are best enjoyed chilled.

• Flavor Boost: For an extra layer of flavor, you can sprinkle a tiny pinch of sea salt on top of the matcha butter before chilling.