No Bake Matcha Ganache Bars

No Bake Matcha Ganache Bars (5 ingredients)

when you don't want to turn the oven on but still want something decadent, these no bake matcha white chocolate ganache bars are the move. these are up there as one of my favourite things i've made. i reach for no bake treats constantly in the warmer months, there's nothing better than pulling something cold and creamy straight from the fridge when it's too hot to think about baking.

the base is just three ingredients: pitted dates, almond flour and matcha, blitzed in a food processor until it forms a dough, then pressed firmly into a lined tin. the dates do all the sweetening and hold everything together with no added sugar or binder needed, while the almond flour keeps it gluten free and adds a slight nuttiness. press it down harder than feels necessary, that's what stops it falling apart once you slice it. once chilled, the texture sits somewhere between a chewy cookie and a dense energy ball.

the ganache is dairy-free white chocolate and thick canned coconut milk, melted together over low heat and stirred until smooth, with matcha whisked in right at the end off the heat. use the proper thick, full-fat canned kind here, not a thinner coconut milk from a carton, or it won't set. it goes into the freezer for 6 hours or overnight until it's holding its shape, more of a soft set custard than a firm chocolate ganache.

matcha quality matters more here than in a lot of other bakes, because the ganache flavour is quite delicate. organic ceremonial grade gives you the most vibrant colour and a rounder, less bitter flavour, culinary grade is more affordable and still works well. i prefer mine on the stronger side, so i lean towards the top of the range, but taste the ganache before adding more matcha and adjust from there.

love matcha? you'll also want my matcha marshmallows and easy healthy matcha cake.

what makes these worth it is the contrast, the chewy date base against the silky ganache. every bite is earthy, sweet and cold enough to actually feel refreshing. the first time i made these i didn't press the base down nearly hard enough, and it crumbled apart when i tried to lift a bar out, so now i really lean into it with the back of a spoon until it feels almost too firm.

if your no bake matcha ganache bars are very set, run a sharp knife under hot water and dry it before you cut, it goes through both layers without cracking the ganache, that way you get the cleanest slices. this is a small batch recipe that makes 6 thick bars but you can always opt for a bigger container or cut it into smaller slices to make more servings. since this recipe is super decadent and rich, small slices are very satisfying but i prefer big servings lol!

these keep in the fridge for up to 4 days or the freezer for up to a month. they're best eaten cold, since the ganache softens and loses its shape after 20 to 30 minutes at room temperature, so if you're taking these anywhere, keep them in the fridge until the last minute!