|150 g||dates — medjool|
|2||almonds — ground|
|1 1/2||matcha — green tea|
|2||honey — or maple syrup|
|1/2 tsp||vanilla — paste|
|100 g||dark chocolate — 70% melted|
|2||ginger — preserve, diced|
|1 tsp||cocoa powder — for dusting|
|1 tsp||matcha — for dusting|
Line a 22cm x 10cm loaf tin with cling film.
Place the walnuts in a food processor and pulse for a couple of seconds. Ideally you still want some texture to the nuts. Add the dates and blitz again.
Add the ground almonds, cocoa, Matcha, honey, vanilla and melted chocolate. Pulse again until all the ingredients are incorporated and paste-like.
Remove the blade, add the ginger if using and mix to combine.
Tip the date mixture into the loaf tin and press down firmly. Fold over the extended clingfilm edges and chill for several hours until firm.
Turn out onto a board and dust with cocoa or matcha green tea to finish.
Slice into squares and store in the fridge in an air-tight container.