I just spent two weeks in Israel where the pita was plenty, and we ate pastries like it was going out of style. I had dessert pretty much every day and they were NOT clean like this amazing fudge! We had the classic Hannukah donut called sufganiyot a few times, and it was well worth it.
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Now that we're home, I'm feeling those holiday foods creeping up on me, and although I don't have a single regret, it's time to cleanse and prep my fridge and kitchen with super healthy options!
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.
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If you want to put any toppings on your fudge, wait about 20 minutes, and then add the toppings on the fudge. Bee pollen, coconut shreds and cacao nibs would all taste wonderful with this.
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!
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!
Gather This:
Do This:
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.
- 1/2 cup Shirely Bar's Ethiopian Tahini
- 1/4 cup cacao butter
- 1/4 cup coconut butter or Dream 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)
Do This:
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.
Which nourishing dessert are you most excited to make post holidays? Share with us on Twitter!
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