Easy Paleo Matcha Fudge

This Easy Paleo Matcha Fudge combines coconut and cacao flavors to make the ultimate healthy plant-based treat. This recipe is easy to make and made with clean and simple ingredients. This fudge is vegan, oil-free, gluten-free, and refined sugar-free.

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This Easy Paleo Matcha Fudge recipe is the perfect healthy sweet treat. It's made with clean and simple ingredients and is perfect for the holiday season or any time of the year. This recipe is super easy to make and guaranteed to be a hit. 

Making matcha desserts is one of my favorite ways to enjoy matcha and all its health benefits. If you don't love the bitterness of the matcha, adding it to desserts is a great way to incorporate it into your diet. Some of my other favorite matcha-infused desserts include my Healthy Mint Chocolate Chip Popsicles and my Matcha Coconut Cupcakes! There are endless delicious ways to enjoy the benefits of green tea powder. 

This post is sponsored by matcha.com - A company that aligns with The All Natural Vegan Mission. Thank you for supporting brands that make The All Natural Vegan Possible!

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This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.

Ingredients For This Matcha Fudge:

This matcha fudge recipe is great because it's made with simple ingredients you can pick up at your local grocery store or easily order online. 

• Tenchi Organic Ceremonial Matcha Powder - Tenchi Organic Ceremonial Matcha by Matcha.com is the star ingredient, providing a vibrant green color and distinct matcha flavor to the fudge. This is my go-to brand of matcha. It's ceremonial grade and the highest quality  Matcha is rich in antioxidants, particularly catechins, which have been linked to various health benefits. It contains L-theanine, which may promote relaxation and focus. Matcha also provides a mild caffeine boost. As always, my code: "TANVEGAN" gets you 20% off your Matcha.com purchase!
• Coconut Butter - Coconut butter contributes to the creamy and fudgy texture of the Matcha Fudge, serving as a whole food plant-based alternative to sweetened condensed milk. Coconut butter contains healthy fats, including medium-chain triglycerides (MCTs). MCTs are known for their quick energy release and potential metabolic benefits. Coconut butter also provides a subtle coconut flavor.
• Cacao Butter - Cacao butter acts as an oil-free substitute for vegan fudge. It works similarly to white chocolate chips and tastes amazing. Cacao butter is rich in healthy fats and antioxidants. It contains oleic acid, which is also found in olive oil and may have heart-healthy properties. Cacao butter contributes to the creamy texture without the need for added oils.
• Coconut Extract - Coconut extract enhances the coconut flavor in the Matcha Fudge, complementing the existing coconut base. While coconut extract is used in smaller quantities, it contributes flavor without significant nutritional content. Coconut flavoring adds a tropical and indulgent touch to the fudge. You can also use vanilla extract if you prefer a more neutral flavor.
• Maple Syrup - Maple syrup serves as a liquid plant-based sweetener, adding sweetness to the fudge without affecting its color. Maple syrup contains antioxidants and small amounts of minerals like manganese and zinc. It's a more natural sweetener compared to refined sugars and provides a distinct and rich flavor.
• Coconut Chips - Coconut chips add texture to the fudge and serve as a topping, contributing to the overall coconut theme. Other toppings like chocolate chips, cacao nibs, or nuts can also be used. Coconut chips provide healthy fats, fiber, and a satisfying crunch. They add a delightful texture to the fudge and can be customized based on personal preferences.

See the recipe card for quantities.

How To Make This Matcha Fudge:

This matcha fudge has to be one of the easiest matcha dessert recipes because it only requires a few steps and is made with only six ingredients.

1. Prepare a Pan:
   • Line a small rectangular or square baking pan with parchment paper, leaving some excess paper hanging over the edges for easy removal of the fudge.
2. Melt the Ingredients:
   • In a large bowl, melt the coconut butter and cacao butter together. You can use a double boiler or melt them in short intervals in the microwave (make sure to use a microwave-safe bowl), stirring in between until fully melted. I prefer melting them using a double boiler set to medium heat. 
3. Add Matcha and Flavorings:
   • Once the butters are melted, add the Tenchi Organic Ceremonial Matcha and coconut extract (or vanilla extract). Mix well until the matcha is fully incorporated.
4. Sweeten the Mixture:
   • Pour in the maple syrup and stir until the mixture is smooth and well combined. Taste and adjust sweetness if necessary.
5. Pour into Pan:
   • Pour the matcha fudge mixture into the prepared pan, spreading it evenly with a spatula.
6. Add Coconut Chips (or Toppings):
   • Sprinkle the coconut chips (or your preferred toppings) evenly over the fudge mixture, pressing them down slightly.
7. Set in the Refrigerator:
   • Place the pan in the refrigerator and let the fudge set for at least 4-6 hours or overnight.
8. Cut into Squares:
   • Once the fudge is fully set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut into squares or desired shapes.
9. Serve and Enjoy:
   • Your Matcha Fudge is ready to be enjoyed! Store any leftovers in the refrigerator.

Hint: You can adjust how green the matcha is by simply adding more matcha powder to the mixture. I love the beautiful green color that Matcha.com has, so I don't have to use a lot to achieve the perfect green color.

Substitutions:

There are plenty of easy substitutions that can be made to this matcha fudge recipe if needed. Here are some of the common ones. 

• Cashew Butter - You can replace the coconut butter with raw cashew butter or any nut butter. If you do this, I recommend using ¾ cup of cashew butter for every 1 cup of coconut butter. 
• White Chocolate - If you can't get your hands on cacao butter, you can use vegan white chocolate chips in its place. This also works great if you prefer a sweeter white chocolate fudge. 
• Coconut Cream - Although you can use coconut cream as a substitute in this matcha fudge recipe, I would not recommend it. It doesn't set as well as coconut butter. If you do use coconut cream, I would recommend using sweetened condensed coconut milk rather than plain cream.

If you have any questions about a particular substitution not listed, leave a comment, and I'll get back to you as quickly as possible!

Matcha Fudge Variations:

There are plenty of ways to mix up this matcha fudge recipe. Here are some of my favorite ways to mix it up.

• Chocolate - You can use dark chocolate chips or milk chocolate chips in place of the cacao butter. Keep in mind this will cover the beautiful green color of the matcha, however it will taste delicious. You can also mix the chocolate chips to preserve the green color of the matcha fudge. 
• Peppermint Fudge - If you are making this matcha fudge during the holiday season, you can use peppermint extract instead of coconut extract for the perfect festive green dessert. 
• Crunchy - You can mix in nuts, seeds, puffed cereal, etc., for added crunch throughout this matcha. 

​What You Will Need To Make This Vegan Matcha Fudge Recipe:

This matcha fudge recipe is great because you only need a few simple pieces of equipment to make it. Here's what I recommend having on hand if you are planning on making this recipe.

• Large Bowl:
  • Use a heatproof large bowl for melting the coconut butter and cacao butter. You can use a glass or stainless steel bowl.
• Small Square or Rectangular Pan:
  • A small pan, around 8x8 inches or similar, lined with parchment paper. The parchment paper will make it easier to lift the fudge out of the pan once it's set.
• Spatula:
  • A spatula is useful for mixing the ingredients and spreading the fudge evenly in the pan.
• Double Boiler or Microwave:
  • Use a double boiler for a gentle melt, or you can use a microwave in short intervals, stirring in between, to melt the coconut butter and cacao butter. I use a small saucepan and a large bowl.
• Cutting Board and Knife:
  • For cutting the fudge into squares once it has set.
• Refrigerator:
  • You'll need a refrigerator to let the fudge set. It usually takes at least 4-6 hours or overnight for the fudge to firm up properly.

As always, you can find all my go-to equipment on my Amazon storefront or my affiliate page.

How To Store This Matcha Fudge:

Storing this matcha fudge properly is key. I recommend storing it in an airtight container in the fridge for the best results. If stored properly, this fudge will stay fresh for one whole month. It can also be frozen. However, I would not recommend freezing this fudge for an extended period of time. I'd recommend freezing for two months, max.

Top Tip:

If you don't have parchment paper, you can spread a thin layer of coconut oil in the baking dish to make the serving process a bit easier.

Frequently Asked Questions:

Related Recipes:

Looking for more delicious matcha recipes? I love making matcha recipes like this Matcha Milk Tea, or my Healthy Mint Chocolate Chip Popsicles. Make sure to check out all the matcha recipes on my website!

If you try this Easy Paleo Matcha Fudge Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!

Easy Paleo Matcha Fudge

This Easy Paleo Matcha Fudge combines coconut and cacao flavors to make the ultimate healthy plant-based treat. This recipe is easy to make and made with clean and simple ingredients. This fudge is vegan, oil-free, gluten-free, and refined sugar-free.

5 from 19 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chill Time 1 hour hr

Course Dessert

Servings 8 people

Equipment

• 1 Mixing bowls
• 1 8x8 baking pan

Ingredients

  

1x2x3x

• 1 cup coconut butter
• 1 teaspoon coconut extract
• ⅓ cup cacao butter
• ⅓ cup maple syrup
• 1 teaspoon Matcha Kari Matcha "TANVEGAN" 20% off
• coconut flakes to top

Instructions

 

Prepare a Pan:

• Line a small rectangular or square baking pan with parchment paper, leaving some excess paper hanging over the edges for easy removal of the fudge.

Melt the Ingredients:

• In a large bowl, melt the coconut butter and cacao butter together. You can use a double boiler or melt them in short intervals in the microwave (make sure to use a microwave-safe bowl), stirring in between until fully melted. I prefer melting them using a double boiler set to medium heat.

Add Matcha and Flavorings:

• Once the butters are melted, add the Tenchi Organic Ceremonial Matcha and coconut extract (or vanilla extract). Mix well until the matcha is fully incorporated.

Sweeten the Mixture:

• Pour in the maple syrup and stir until the mixture is smooth and well combined. Taste and adjust sweetness if necessary.

Pour into Pan:

• Pour the matcha fudge mixture into the prepared pan, spreading it evenly with a spatula.

Add Coconut Chips (or Toppings):

• Sprinkle the coconut chips (or your preferred toppings) evenly over the fudge mixture, pressing them down slightly.

Set in the Refrigerator:

• Place the pan in the refrigerator and let the fudge set for at least 4-6 hours or overnight.

Cut into Squares:

• Once the fudge is fully set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut into squares or desired shapes.

Serve and Enjoy:

• Your Matcha Fudge is ready to be enjoyed! Store any leftovers in the refrigerator.

Keyword fudge, matcha, matcha fudge, matcha kari

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