Matcha Coconut Fudge

This velvety Green Tea Fudge combines the earthy depth of matcha with creamy coconut for a sophisticated treat that satisfies sweet cravings without dairy or refined sugar. The vibrant green color makes this fudge visually striking while the natural caffeine in matcha provides a gentle energy boost. Perfect for afternoon tea, gifting, or anytime you need a nutrient-dense sweet that aligns with paleo and dairy-free lifestyles.

I discovered this recipe during a challenging time when I needed to eliminate dairy but was desperately missing my favorite treats. The first batch disappeared so quickly that I immediately made another to share with friends. Even my conventional dessert-loving husband requests this regularly, often choosing it over his usual chocolate favorites, especially during afternoons when we need a pick-me-up.

Essential Ingredient Selection

• Coconut butter: Forms the foundation of this fudge, creating the perfect creamy base. Look for pure coconut butter with no added ingredients for best results. Unlike coconut oil, coconut butter contains the meat of the coconut for a richer texture and more complex flavor profile.
• Coconut cream: Provides additional creaminess and helps achieve the perfect fudge texture. Always use only the thick solid portion from the top of a can of full-fat coconut milk. Refrigerate the can overnight to ensure perfect separation between the cream and liquid portions for best results.
• Matcha green tea powder: Contributes both vibrant color and sophisticated flavor. Ceremonial grade matcha offers the brightest color and smoothest taste without bitterness. The fine powder should be vibrant green, indicating freshness and proper storage away from light and heat.
• Pure maple syrup: Adds natural sweetness that complements the grassy notes of matcha perfectly. Choose grade A dark for more robust maple flavor or grade A amber for a milder sweetness that lets the matcha shine. The natural minerals in maple syrup add nutritional value beyond simple sweetness.

Fudge Creation Process

Melting the Base:

Begin by gently warming your coconut butter in a small saucepan over the lowest possible heat setting. Patience is crucial here as coconut butter can easily scorch if rushed. Stir continuously with a flexible silicone spatula, making sure to incorporate any separated oils back into the solid portions. The texture should become smooth and pourable, similar to melted white chocolate. Once completely liquefied, add the solid coconut cream and coconut oil, continuing to whisk gently until everything melts together into a homogeneous mixture.

Incorporating Flavors:

Remove the saucepan from heat once the base ingredients are fully melted and integrated. Allow the mixture to cool slightly for about two minutes before adding the matcha powder. This cooling period prevents the heat from damaging the delicate compounds in the matcha that provide both flavor and health benefits. Sift the matcha powder directly into the mixture to prevent any clumps from forming, then whisk thoroughly until the color becomes uniformly vibrant green throughout. Add the vanilla extract and maple syrup, continuing to whisk until everything is perfectly combined into a silky, glossy mixture.

Setting Process:

Line a small rectangular dish with parchment paper, allowing excess paper to hang over the edges for easy removal later. Pour the warm fudge mixture into the prepared dish, using your spatula to guide it into the corners and create an even surface. Gently tap the dish against your counter several times to release any trapped air bubbles that might affect the texture. Allow the fudge to set at room temperature for approximately four hours, which preserves its creamy texture better than refrigeration. Patience during this stage rewards you with the perfect fudge consistency.

Serving Preparation:

Once completely set, lift the fudge from the dish using the parchment paper overhang. Place on a cutting board and use a sharp knife warmed under hot water and wiped dry to make clean cuts. Wipe and rewarm the knife between cuts for professional-looking pieces. Cut into small one-inch squares as this fudge is rich and satisfying even in modest portions. Arrange on a plate or store in layers separated by parchment paper in an airtight container for later enjoyment.

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My grandmother always taught me that good ingredients speak for themselves, needing minimal manipulation to shine. This philosophy perfectly applies to this fudge recipe. When I first experimented with matcha desserts, I used an inexpensive culinary grade powder and was disappointed by the bitter, muddy flavor. Investing in proper ceremonial grade matcha transformed this treat from something acceptable to something exceptional that guests consistently request the recipe for after tasting.

Presentation Ideas

Elevate the visual appeal of your green tea fudge with thoughtful presentation that highlights its unique character. Serve small pieces alongside fresh strawberries or raspberries whose bright red color beautifully contrasts with the vibrant green fudge while their natural acidity balances the sweet creaminess. For special occasions, dust plates with additional matcha powder and arrange fudge pieces artistically for an elegant dessert that sparks conversation.

Storage Wisdom

Maintain optimal texture by storing your fudge properly according to your preference and climate. Room temperature storage in an airtight container preserves the melt-in-your-mouth quality for up to one week in moderate climates. Refrigeration extends freshness up to three weeks but firms the texture considerably. Freeze individual portions wrapped in parchment then sealed in freezer bags for up to three months for convenient treats.

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Frequently Asked Questions

→ What is coconut butter and where can I find it?

Coconut butter is made from pureed coconut meat. It's different from coconut oil and has a thicker consistency. You can find it in health food stores, specialty grocers, or online retailers. You can also make your own by processing unsweetened shredded coconut in a high-power blender until smooth.

→ Can I substitute the maple syrup in this Matcha Coconut Fudge?

Yes, you can substitute the maple syrup with honey (if not vegan), agave nectar, or coconut nectar. Each will slightly alter the flavor profile but will work well structurally.

→ How should I store this Matcha Coconut Fudge?

Store the fudge in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. If frozen, allow it to thaw for 5-10 minutes before serving.

→ What quality of matcha should I use for this recipe?

While culinary-grade matcha works perfectly fine for this recipe, using a higher-quality ceremonial-grade matcha will provide a smoother, less bitter flavor and more vibrant green color.

→ Why did my fudge not set properly?

This could happen if the coconut cream wasn't thick enough or if too much liquid was added. Make sure to use only the thick cream from the top of a chilled can of coconut milk, and allow sufficient time (at least 4 hours or overnight) in the refrigerator to set properly.