Cashew Matcha Caramel Date Bark (Vegan)
Fudgy gooey delicious bites of Cashew Matcha Caramel Date Bark made with just a few ingredients and with a naturally vibrant green matcha filling. These no-bake bars are naturally vegan, gluten-free and made with wholefood ingredients.
I have been sat on this recipe for a while now, as I first made them back when date bark was trending on social media. But, I am happy to say that I still see the easy no-bake recipe pop up on my feed and I know it’s something that I make time and time again – so it’s about time to share this one. It has the classic medjool date base and instead of plant butter, I’ve made a cashew butter based matcha caramel sauce, a layer of cashews for crunch and then a dark chocolate top. The end result is so dreamy.
Why will I love these bars?
These bites are so good:
- Rich and chocolatey
- Nutty and slightly sweet
- Slightly umami with the matcha flavour
- Made with wholefood ingredients
- Requires no baking
- Naturally vegan, egg-free and dairy-free
- Gluten-free
- With nut-free options
- A source of protein and fibre
- Naturally sweetened with dates
- Made with 5 plant points
- Matcha is a good source of antioxidants
- Everyone will love them
- Ready in 20 minutes (or less)
- Made with a nut butter caramel
- Naturally vibrant green
- Delicious all year round
- Great for snacking or desserts
- Ideal for meal prep
- Keep well in the fridge and longer in the freezer
If you already love the sound of this date bark, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the bars:
- Medjool dates: de-stone the dates and the fresher/stickier the better.
- Smooth cashew butter: this is 100% cashews and make sure it is smooth and runny.
- Coconut oil: to allow the caramel middle to set.
- Maple syrup: for the caramel.
- Matcha powder: make sure this is high quality and bright green ceremonial grade matcha. My favourite is the Matchaeologist range (the Meiko or Matsu – nourishinglove15 is my code for 15% off).
- Vanilla bean powder: to add a lovely sweetness. Regular vanilla extract is also good.
- Salt: for flavour.
- Cashews: to add some crunch and texture inside the bars.
- Dark chocolate: or you preferred strength of chocolate. This is for melting to go on the top.
Are these gluten-free and nut-free?
These are naturally gluten-free and to make them nut-free, swap the cashew butter for tahini or sunflower seed butter and swap the cashews for seeds/granola.
How do I make them?
These are ready in a few steps:
- Pit the dates and arrange them in a dish: and press down.
- Whisk together the matcha caramel: until smooth.
- Pour over the dates: and sprinkle with cashews.
- Allow to set: until firm.
- Melt the chocolate and cashew butter: until smooth.
- Pour over the caramel: and pop back in the fridge.
- Dust with matcha and slice: into bars.
How long will they last?
These will keep for 1 week in the fridge in a sealed container and 1 month in the freezer. Enjoy cold or allow to defrost.
What other recipes can I try?
For more no-bake snacks:
- Chocolate Pecan Crunch Bars
- Salted Caramel White Chocolate Cheesecake
- Chocolate Orange Tofu Cheesecakes/Mousse
- No Bake Cinnamon Roll Cookies
- Pistachio Raspberry Protein Crispy Squares
Cashew Matcha Caramel Date Bark (Vegan)
Fudgy gooey delicious bites of Cashew Matcha Caramel Date Bark made with just a few ingredients and with a naturally vibrant green matcha filling. These no-bake bars are naturally vegan, gluten-free and made with wholefood ingredients.
Ingredients
For the Bars:
- 200g pitted medjool dates
- 100g smooth cashew butter
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 1 tbsp matcha powder, sifted
- ½ tsp vanilla bean extract
- A pinch of salt
- 30g cashews, crushed
For the Chocolate Top:
- 100g dark or oat milk chocolate buttons/bar, chopped
- 2 tbsp smooth cashew butter
- Matcha powder, to dust
Instructions
- Line a 15-cm/6-inch square tin with parchment paper.
- Pit the dates and tear them in half. Press the dates into the lined tray and form an even layer all over the base, overlapping where needed.
- For the caramel, add the cashew butter, coconut oil, maple syrup, matcha, vanilla and salt and stir until smooth.
- Pour most of the caramel over the dates (save about 2 tbsp) and smooth out.
- Cover with the cashews and place in the freezer for 30 minutes, until set.
- Add the chopped chocolate to a heatproof bowl with the cashew butter and warm over a pan of simmering water to melt the chocolate (or use a microwave).
- Pour the chocolate over the date bars and smooth out. Using the rest of the cashew caramel, drop spoonfuls over the chocolate and use a toothpick to swirl.
- Return to the freezer for 30 minutes, until set firm.
- Remove from the freezer and tin and use a warm, sharp knife to slice into 9 squares.
- Dust with matcha powder and enjoy straight away. Keep leftovers in the fridge for up to 1 week in a sealed container or for 1 month in the freezer.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Cashew Matcha Caramel Date Bark so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With matcha love x
Skip to Recipe