Avoid the 3pm crash – these 4 easy no-bake matcha snacks keep you energised

Did you know matcha isn’t just delicious sipped in a latte – it’s one of the most versatile ingredients you can have in your kitchen, adding a pop of green and a distinct umami sweetness to everything from cookies to pancakes?

And if you’re stuck in a 3pm slump, it might be exactly what you need.

In their debut cookbook Matcha at Home, JENKI co-founders Claudia and Otto Boyer share the snacks they rely on every day – designed to be made-ahead and easy to store, they’re perfect for that mid-afternoon lift.

‘These are the snacks we always keep in stock – in our home kitchens, in the bar and in the fridge at work for that 3pm dip,’ say Claudia and Otto Boyer.

While matcha provides a gentle caffeine lift, these recipes lean just as much on flavour, pairing it with ingredients like nuts, chocolate and seeds.

‘Most of these recipes are no-bake, freezer-friendly and built around ingredients you’re likely to already have in your kitchen,’ they say.

‘But these aren’t just functional snacks or overly “healthy” for the sake of it. They pair perfectly with a cup of tea, round off a dinner party with a not-too-sweet bite, or make a thoughtful bringalong when you don’t want to show up empty-handed. Naturally balanced, you'll find yourself coming back to these.’

A crispy, moreish treat that’s perfect as a fridge pudding or an afternoon pick-me-up. The tahini in the white chocolate adds a toasty depth, while the sesame on top brings extra crunch.

MAKES 1 SLAB OF FLORENTINE, TO BE BROKEN UP

Ingredients

• 200 g (7 oz) white chocolate, broken into pieces
• 1 tablespoon tahini
• 2.5 g (1 teaspoon) matcha
• 150 g (5 oz) flaked almonds
• 1 tablespoon toasted sesame seeds
• pinch of flaky sea salt

Method

1. Line a baking tray with baking parchment.
2. Melt the white chocolate and tahini in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted and combined. Take off the heat, then remove 2 tablespoons of this mixture and set aside in a separate bowl.
3. Sift the matcha into the first bowl and whisk until combined, then stir in the almonds. Spoon out the mixture in rough bark-style clusters onto the prepared tray. Drizzle with the reserved white chocolate and tahini mixture, and sprinkle with sesame seeds and flaky salt.
4. Chill in the refrigerator for at least 6 hours, then break into shards. Store in an airtight container in the refrigerator for up to a week.

These are always on rotation in our bars: easy, satisfying and the perfect afternoon lift. Make a batch early in the week and snack as you go.

MAKES 15

Ingredients

• 60 g (2 oz) pitted dates
• 90 g (3¼ oz/1 cup) desiccated (dried shredded) coconut, plus extra to finish
• 1 tablespoon hemp seeds, plus extra to finish
• 1 tablespoon protein powder, flavourless or vanilla
• 120 g (4¼ oz) almond butter
• 60 g (2 oz) coconut butter, melted
• 2 teaspoons matcha
• ½ teaspoon vanilla extract
• 50 g (2 oz/scant ½ cup) almond flour
• pinch of sea salt

Method

1. Soak the dates in a bowl of hot water for 30 minutes, then drain and add to a food processor. Add the remaining ingredients and blend until crumbly but holding together.
2. Scoop the mixture into 1 tablespoon portions and roll into balls.
3. Scatter some extra desiccated coconut and/or hemp seeds on a plate, and roll the balls across the plate to coat.
4. These will keep in an airtight container in the refrigerator.

A healthier take on chocolate bark, made with yoghurt and matcha. It keeps well in the freezer and works with whatever toppings you have on hand, though we love the combination of chewy dates and crunchy almonds for something extra moreish.

MAKES 1 SLAB, TO BE BROKEN UP

Ingredients

• 200 g (7 oz) Greek yoghurt or coconut yoghurt
• 1 tablespoon maple syrup
• 1 teaspoon matcha, sifted
• zest of ½ orange
• 2 dates, chopped
• 1 tablespoon roasted almonds, roughly chopped

Method

1. Line a baking tray with baking parchment.
2. In a bowl, mix together the yoghurt, maple syrup and sifted matcha. Spread this mixture onto the prepared tray, then scatter over the orange zest, dates and almonds.
3. Freeze for at least 2 hours, then snap into chunks and serve immediately from frozen by breaking into chunks. This will last for a week stored in an airtight container in the freezer.

TIP If not using pre-roasted almonds, place them on a baking tray in an oven pre-heated to 180ºC/350ºF for 10-15 minutes until golden and fragrant

This is one of our most popular snack recipes: creamy caramel, cashew nougat and crunchy salted peanuts, all coated in dark chocolate. Don’t be put off by the ingredients list, it’s more straightforward than it looks

MAKES 12 BARS

Ingredients

FOR THE BASE

• 400 g (14 oz) cashews
• 2 tablespoons caster sugar
• 2 tablespoons coconut oil
• 7 g (1½ teaspoons) matcha
• pinch of sea salt

FOR THE CARAMEL

• 225 g (8 oz) dates
• 40 g (1½ oz) tahini
• 3½ tablespoons coconut oil
• 40 g (1½ oz) smooth peanut butter
• pinch of sea salt

FOR THE CHOCOLATE

• 200 g (7 oz) dark chocolate, broken into pieces
• 30 g (1 oz) coconut oil
• 2 teaspoons flaky sea salt

Method

1. Line a 23 cm (9 in) square baking tray with baking parchment.
2. Add all the base ingredients to a food processor and blitz to form a soft, floury dough. Press into the lined tray and chill for 30 minutes.
3. For the caramel, soak the dates in a bowl of hot water for 15 minutes, then drain and add to a blender along with the remaining caramel ingredients. Blend until smooth, then spread over the base.
4. Melt the chocolate and coconut oil in a heatproof pan set over a bowl of barely simmering water. Once melted and combined, pour this mixture over the caramel layer.
5. Sprinkle with flaky salt and refrigerate for at least 2 hours before slicing (see tip) and serving.
6. Store the slices in an airtight container in the refrigerator for 5–7 days.

TIP To slice cleanly, warm your knife under hot water before cutting.

Recipes from Matcha at Home by JENKI