A matcha brownie topped with a white chocolate glaze and rose petals with a bite taken out of it

Gluten-Free Vegan Matcha Brownies

These Gluten-Free Vegan Matcha Brownies are rich and fudgy, perfectly sweet, and covered in a fragrant white chocolate glaze! The perfect healthy dessert
Course Dessert
Cuisine Japanese
Keyword gluten-free matcha brownies, paleo brownies, vegan matcha brownies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 brownies
Calories 217kcal
Author Rhian Williams


For the brownies:

For the white chocolate glaze (optional):

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
  • 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 chips to the brownie batter.
  • Instead of the white chocolate glaze, you can top these brownies with strawberry frosting!


Calories: 217kcal | Carbohydrates: 22g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 174mg | Fiber: 5g | Sugar: 15g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg