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Chocolate Matcha Bites

Chocolate Matcha Bites by Masuta Matcha

These delicious morsels contain no refined sugars or artificial sweeteners and is gluten and diary free.  They are made from natural ingredients and will definitely satisfy your sweet tooth.  These are the perfect afternoon snack - even the kids will love it!

Best of all, this recipe is completely adaptable and can be used with any combination of toppings. 

You can use any type of chocolate mold.  Silicone or paper muffins cases also work well.  Alternatively, you can roll the filling into balls and simply cover it with the melted chocolate (read on for more details).

This recipe makes 8-10 pieces depending on the size of your mold.



8 Medjool dates (pitted)
2 tsp of matcha 
1 Tbsp of melted coconut oil
100g of organic vegan dark chocolate (you can make your own with this recipe)
2 Tbsp of crushed pistachios
¼ tsp of salt


1). Place the medjool dates into a blender with the coconut oil and blend until its a smooth paste. You will need to scrap down the sides a few times and if you need to, add extra water to help it come together (about 1 teaspoon of hot water at a time). The consistency you want to achieve is a smooth, thick paste that will come together as a ball in the blender. Once it's near the consistency you want, add the salt and matcha and give it one quick pulse to combine and then set this aside while you melt or make your own the vegan chocolate.

2). Make a double boiler by bringing water to a simmer in a medium sized saucepan.  Add your chocolate to a heat proof glass bowl and place over the saucepan (ensure the water doesn't touch the bowl - turn the heat down if it is).  Once the chocolate is melted, immediately take off the heat.   

3). If you are using a mold, fill each mold with the melted chocolate (about 3mm) and place in the freezer to firm for 15 minutes.

4). Take your date mixture and roll into small balls and then flatten slightly.  The size will depend on your mold, so measure accordingly - you will want the size to be small enough so that the chocolate will fall around the sides as the filling will need to be completely encased in chocolate.

If you aren't using molds, take 1 tablespoon of the mixture and roll into balls. Then drop each one in the remaining melted chocolate and place onto a tray lined with baking paper.  Sprinkle over the crushed pistachios.  Then place in the refrigerator to set.

5). Remove your molds from the freezer and place the date mixture into each mold. Then fill the rest of the molds with the remaining melted chocolate and sprinkle over the crushed pistachios.  Place back in the freezer to firm up. 

Store these in the refrigerator for about 1 week - if these last that long!