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.
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.