Matcha Coconut Fudge (Print Version)
# Ingredients:
01 -
1/3 cup of that creamy top layer from canned coconut milk
02 -
½ cup of maple syrup
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1.5 teaspoons of vanilla flavoring
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2 tablespoons of matcha tea powder
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1 cup coconut butter
06 -
2 tablespoons of coconut oil
# Instructions:
01 -
Start by blending in the bright matcha powder, smoothing out any clumps so it’s all nice and lump-free. Add your silky vanilla extract next, along with the maple syrup, and keep whisking until the mixture takes on a vibrant green tone. It should smell amazing, with sweet vanilla and earthy matcha scents swirling together.
02 -
On low heat, gently melt the coconut butter in a pan. Stir constantly so it doesn’t catch or burn. Once it’s turned silky and liquid, pour in the thick cream from the top of your canned coconut milk along with coconut oil. Whisk until smooth and combined. Now it’s ready for the flavor magic.
03 -
Use parchment paper to line a small 6×8-inch pan, leaving some extra paper hanging over the edges for an easy lift later. Pour your matcha mixture into the pan and smooth it out evenly. Tap it lightly on the counter to pop any bubbles hiding in your fudge. Once that’s done, leave it out at room temp for an hour before moving it into the fridge for 2-3 hours to fully set.
04 -
When the fudge feels firm and set, use the overhanging parchment to pull it out of the pan. Put it on a board and cut it into squares or little rectangles with a sharp knife. Pop leftovers into a seal-tight container, store them in the fridge, and they’ll stay fresh for up to a week. That’s if they don’t get eaten too fast!
# Notes:
01 -
Earthy matcha and sweet coconut come together in perfect harmony for these little fudge bites.
02 -
Make sure to pick a good-quality matcha powder—its bold green color means it’s fresh and tastes better.
03 -
These bites are free of gluten, totally vegan, and have no refined sugars!