Gluten-Free Vegan Matcha Brownies - Rhian's Recipes (2024)

4.22 from 14 votes

Course: Dessert

Cuisine: Japanese

Keyword: gluten-free matcha brownies, paleo brownies, vegan matcha brownies

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Author: Rhian Williams

For the brownies:

• ▢ 350 g (2 cups) pitted dates soaked overnight in cold water or for 15 minutes in boiling water
• ▢ 80 ml (⅓ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 65 g (¼ cup) almond butter
• ▢ 360 g (3 cups) ground almonds (almond meal)
• ▢ 3 teaspoons matcha powder to taste

For the white chocolate glaze (optional):

• ▢ 30 g (1 oz) cacao butter
• ▢ 3 tablespoons unsweetened almond milk (or any other plant-based milk)
• ▢ 2 tablespoons maple syrup (or sub any other sweetener)

To decorate (optional):

• ▢ Freeze-dried strawberries or raspberries
• ▢ Rose petals
• ▢ Desiccated coconut

For the brownies:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

• Drain the dates and place in a food processor or blender with the almond milk and almond butter.

• Blend until completely smooth, mixing it around a couple of times if necessary.

• Place ground almonds and matcha powder in a large bowl and mix well - to ensure it all combines evenly afterwards.

• Add the puréed date mixture and mix well - add a splash more milk if it's looking too dry.

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• Transfer into a baking tin lined with greased baking paper -I used a 23cm/9inch square baking tin.

• Bake in oven for around 20 minutes. They should be firm inside but still quite gooey – be careful not to overcook as they will firm up as they cool down.

• Leave to cool completely before drizzling over the glaze (if using).

For the white chooclate glaze (optional):

• Melt the cacao butter in a bowl over a saucepan of boiling water.

• Add the milk and maple syrup and mix well.

• Drizzle it over the brownies using a spoon - you will find most of the surface will be covered.

• If you wish to decorate, scatter over freeze-dried strawberries or raspberries, rose petals or desiccated coconut while the glaze is still wet.

• Leave to cool (or place in fridge) until the glaze has compeltely set before cutting into squares.

• Keeps well covered in the fridge for up to a few days.

• For a nut-free version, replace the ground almonds with ground sunflower seeds, replace the almond butter with sunflower seed butter and use a nut-free plant-based milk.
• You can add dried cranberries, desiccated coconut or vegan white chocolate chipsto the brownie batter.
• Instead of the white chocolate glaze, you can top these brownies with strawberry frosting!

Nutrition Facts

Gluten-Free Vegan Matcha Brownies

Amount Per Serving

Calories 217Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g5%

Sodium 7mg0%

Potassium 174mg5%

Carbohydrates 22g7%

Fiber 5g20%

Sugar 15g17%

Protein 7g14%

Vitamin A 38IU1%

Vitamin C 1mg1%

Calcium 76mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.