Vegan Matcha Fudge Bars

Matcha is one of those flavors that I’ve always loved, matcha tea, matcha ice cream, matcha lattes. So why not Matcha Fudge?! This was such a fun (and super tasty!) recipe to develop. It is packed with healthy ingredients, yet is truly sweet-tooth satisfying. If you’re a matcha lover like myself, you’re going to love this one, and if you’ve never really had matcha, you need to give this a try!

Matcha is jammed packed with antioxidants including the powerful EGCg, it also:

  • Boosts metabolism and burns calories
  • Detoxifies effectively and naturally
  • Calms the mind and relaxes the body
  • Is rich in fiber, chlorophyll and vitamins
  • Enhances mood and aids in concentration
  • Provides vitamin C, selenium, chromium, zinc and magnesium
  • Lowers cholesterol and blood sugar.

Even more reasons to give these bars a try, and a creative and delicious way to get matcha in your diet! I also love that these bars can be stored in the freezer, ready to have on hand when the craving arises! Enjoy!

Matcha Fudge Bars

Fudge Layer Ingredients:

  • 2 cups unsweetened shredded coconut (finely shredded)
  • 1/2 cup creamy nut butter (i.e. cashew butter, peanut butter, or almond butter)
  • 1/3 cup cacao powder or unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 1 pinch sea salt
  • 1 tsp pure vanilla extract
  • 2-3 whole fresh pitted dates* (chopped // medjool is best // or sub more maple syrup)
  • 3 Tbsp cacao nibs or vegan chocolate for topping (optional) I also made them pretty with edible rose petals (optional).

Matcha Layer Ingredients:

  • 3 cups unsweetened shredded coconut
  • 3 tablespoons agave nectar or maple syrup
  • 2 tablespoons coconut oil
  • 2 teaspoons matcha powder

Directions:

  1. Line a standard 9×5-inch loaf pan with parchment paper and set aside (adjust number/size of pans if altering batch size).
  2. For fudge base: Add coconut to a food processor or high-speed blender and mix until a creamy “butter” or liquidy paste is formed – about 4 minutes – scraping down sides as needed.
  3. Next, add nut butter, melted cocoa butter, cacao powder, maple syrup, sea salt, and vanilla. Mix until thoroughly combined, scraping down sides as needed. Lastly, add chopped (pitted) dates and mix once more to combine. Taste and adjust flavor as needed, adding more vanilla for vanilla flavor, cacao powder for chocolate flavor, maple syrup for sweetness, or nut butter for nuttiness.
  4. If the mixture appears too thick, simply thin with a bit more maple syrup or melted cocoa butter! It should be semi-thick but pourable (see photo).
  5. Transfer the mixture to the parchment-lined loaf pan and spread into an even layer. Place in freezer while you make matcha layer.
  6. For matcha layer: In a food processor or high-speed blender, add shredded coconut, process until it looks like coconut butter.
  7. Then add the remaining ingredients and process to combine.
  8. Add this layer on top of the base layer and smooth out with a spatula or the back of a spoon. Top with cacao nibs or vegan chocolate. Loosely cover with plastic wrap or another sheet of parchment paper and freeze until firm to the touch – about 15-20 minutes.
  9. Remove from freezer and cut into even squares. Enjoy immediately. Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. Best enjoyed at room temperature.

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