Matcha Coconut Fudge

Say hello to this lush matcha green tea fudge. It’s boldly green, super creamy, and totally free of dairy and refined sugars. You get a healthy hit of gentle energy from natural matcha, and coconut gives it a smooth finish. This is a treat for afternoon snacking, sharing with friends, or anytime you crave something sweet that still fits paleo or dairy-free needs.

I found this during a tough stretch when I had to ditch dairy and was missing old favorite snacks. My first batch vanished almost instantly. Right away, I made more for friends. My husband, who usually leans chocolate, now asks for these—especially when we want a snack to wake us up mid-day.

Dreamy Ingredient Picks

• Matcha green tea powder: Brings a bold green look and a delicate, smooth flavor. Go for ceremonial grade if possible—bright and fresh is a good sign, as is storing it away from heat and sunlight.
• Pure maple syrup: Sweetens things up just right. Grade A dark gives you more maple taste. Lighter options are mild, letting matcha stand out. Maple syrup also carries minerals for a tasty boost.
• Coconut cream: Makes everything more decadent. Use only the thick stuff from the top of cold, full-fat coconut milk. Refrigerating the can helps separate it perfectly.
• Coconut butter: Acts as the creamy backbone for your fudge and gives a hint of complexity. Coconut butter uses the whole coconut meat (not just the oil), so the taste is way richer. Check labels for pure coconut only!

Easy Fudge Steps

Serving Slices:

Take the fully set fudge out with the extra parchment. Lay it on a board. Run a sharp knife under hot water, dry it, and carve into squares. Reheat and wipe your blade between cuts so you get neat pieces. Small one-inch bites are best since they’re rich. Layer them in a container with parchment for later, or set out on a plate.

Chill Time:

Let your fudge chill out on the counter till it's solid—this could take about four hours. Be patient here so you end up with a dreamy, creamy bite. Skip the fridge; room temp keeps the texture just right. Tap the pan on your counter to pop any bubbles.

Flavor Boost:

Sift matcha into the cooled base and whisk so every bit turns a lovely green. Add vanilla and maple. Stir till you’ve got a shiny, silky mix. Don’t forget to let it cool a bit before mixing in the matcha—hot mixtures can mellow the flavor big time.

Melty Base:

Start by warming coconut butter in a tiny saucepan over very low heat. Stir a lot so it melts smooth, pulling in all the oily bits. When it’s silky and pourable, add coconut cream and coconut oil. Keep mixing till everything melts together.

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My grandma swore that great treats start with great ingredients, and that’s true here. Once, I used budget matcha for my first batch and it tasted bitter and odd. When I later tried ceremonial grade, it turned out next-level delicious. Now people always want the secret when they taste it.

Fun Ways to Serve

Dress up your green tea fudge by pairing pieces with fresh raspberries or strawberries. Vibrant red fruit looks stunning next to green fudge and their zingy taste balances it out. For fancier gatherings, sift more matcha over the plate and stack the squares in artsy shapes for a dessert that really stands out.

Keep It Fresh

Worried about leftovers? At cool room temps, these stay soft and awesome in a sealed jar for a week. In the fridge, they’ll keep up to three weeks but come out firmer. Want to make them last even longer? Freeze them in parchment, bag them up, and they’ll stay good for months—easy treats whenever you want.

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Frequently Asked Questions

→ What's coconut butter, and where can I get some?

Coconut butter is just ground-up coconut meat. It's thicker than coconut oil. Most health shops, specialty stores, or even online, have it. Or toss some plain coconut shreds in a blender and run it until it's totally smooth.

→ Can I swap out maple syrup here?

Totally, you can swap maple syrup with honey if you don't mind it not being vegan, or try agave or coconut nectar. Each tastes a bit different but works fine.

→ How should I keep Matcha Coconut Fudge fresh?

Stick your fudge in a sealed container in the fridge for two weeks. Or pop it in the freezer and it’ll last around three months. If you freeze it, let the pieces sit out a few minutes before eating.

→ Which matcha should I use?

You’ll be fine with everyday matcha for baking, but if you want the best color and a super smooth taste, pick ceremonial-grade matcha.

→ Why is my fudge not holding its shape?

Chances are your coconut cream was too runny or there was too much liquid. Only use the thickest, top part of full-fat coconut milk. And let it chill out in the fridge for at least four hours, or overnight, so it sets up properly.