If you love a creamy fudge but want to skip all the sugar and processed oils, you have to try this Matcha Fudge. It’s so easy to make and perfect to keep in the fridge for when you want a treat.
I flavoured this one with a hint of matcha powder and then drizzled it with dark chocolate and cacao nibs for a bit of crunch when you bite in.
It’s dairy-free and vegan, but you wouldn’t really know. I use cashew nut butter as the base for the fudge because it’s so creamy. You can adjust the amount of sweetener to suit your taste, but I find that you actually don’t need that much because the cashew butter is naturally quite sweet. I use rice malt syrup to sweeten, but you could use pure maple syrup or honey if you prefer.
Makes 12 pieces
- 1/2 cup cashew butter
- 2 x 20ml tablespoons extra virgin coconut oil, melted
- 2 x 20ml tablespoons rice malt syrup
- 1 tsp matcha powder (I used Matcha Maiden)
- 1/2 teaspoon pure vanilla extract
40g dark chocolate
- Handful of raw cacao nibs
- Line a 10 x 16cm container with baking paper or cling film.
- Mix the cashew butter, melted coconut oil, rice malt syrup, matcha powder and vanilla together in a small bowl until well combined. Pour the mixture into the prepared container and smooth the top with the back of a spoon. Place in the fridge for a few hours to set.
- Once set, remove the fudge from the container, cut into pieces and place the pieces on a plate lined with baking paper. Set aside in the freezer to chill.
- Melt the dark chocolate in the microwave or using a double boiler. Remove the fudge pieces from the freezer and drizzle over the melted chocolate. Sprinkle over the raw cacao nibs while the chocolate is still soft, then place the fudge in the fridge until the chocolate is set.
- Store in the fridge or freezer.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
You might also like my Matcha & Pistachio Bliss Balls.