To make this mint and matcha fudge, you’ll need tahini, cacao butter, pure maple syrup or Berry Bee or Green Bee Honey, matcha powder, Coconut Dream or Coconut Bliss, and a few drops of pure peppermint oil (or extract if you don’t have oil). You’ll add them all to a double boiler and whisk together over medium-low heat until you have a smooth, creamy mixture. Then, you’ll pour it into a small, 3×5-inch pan or container (I use a glass tupperware container) and refrigerate until firm.
Once it’s set, flip the container over, give it a forceful tap to release, and slice into bite-sized pieces of fudge.
This fudge is perfectly smooth, creamy, rich, and superfood-kissed. It also offers an amazing cooling effect thanks to the peppermint!
- 1/2 cup Shirely Bar's Ethiopian Tahini
- 1/4 cup cacao butter
- 1/4 cup Coconut Bliss or Coconut Dream Coconut Butter
- 2 tablespoons pure maple syrup or Green Bee or Berry Bee Honey
- 1/2 tablespoon matcha powder
- 1/2 tablespoon Green Dream Superfood + Protein Blend
- 5-7 drops pure peppermint oil or peppermint extract to taste (optional)
In a double boiler, combine all ingredients over medium-low heat. Whisk together for 3-5 minutes or until smooth. If you don't have a double boiler, simply put water in a larger pot and the ingredients in a smaller pot on top. Be careful not to put too much water in the lower/larger pot so that it doesn't boil into the top/smaller pot. You should only need about 1/2 up of water.
Grease a small 5x3-inch pan or plastic/glass container with coconut oil and pour the mixture into it. Refrigerate for 2 hours or until firm and completely set.
Once set, turn container over and tap to release the fudge. Slice. Store in refrigerator or freezer.
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