This berry matcha fudge recipe has a sweet, fresh taste, and is eye candy too!
It doesn’t get much better than fudge. That texture, that taste, that melt-in-your-mouth satisfaction! This particular recipe has a fresh, sweet taste—and looks gorgeous to boot.
Fudge is always a great treat to whip up, because it’s just the thing for guests, parties, or a quick snack. Of course, it also works for a yummy dessert.
This fudge contains a good portion of matcha green tea powder, which is amazing for you in all kinds of ways.
For your mind, matcha powder is just the thing to destress. It contains L-theanine, which is known to enhance calmness and relaxation, provide better memory and concentration performance, sharpen your focus, and induce alpha waves in the brain. Matcha is also an eye-opening pick-me-up that can give you energy for several hours. It’s an ideal coffee substitute because you get the same energy—but without the jittery feeling coffee can create.
Matcha is also praised for its ability to aid in a healthy heart. It’s associated with lower blood pressure and a decreased risk of stroke. Its high antioxidant count helps prevent such conditions as type 2 diabetes, Alzheimer’s, and certain types of cancer (breast, colon, stomach, prostate, bladder, and throat cancers).
The list goes on! Matcha tea powder detoxifies the body, is rich in fiber, lowers bad cholesterol, is an immune system booster, and is also a natural anti-inflammatory. It even helps make your skin look younger and helps your body burn calories faster than normal.
Whew! That’s a lot of health benefits. No wonder matcha is known as a superfood! So try out this berry matcha fudge, and don’t feel guilty about having more than one piece!
Berry Matcha Fudge RecipePublished: 2017-06-28
- 2 tablespoons freeze-dried raspberries
- 2 tablespoons coconut oil
- 1/3 cup canned coconut milk
- 1/4 cup cocoa butter
- 1/2 cup almond butter
- 2 tablespoons butter or ghee
- 2 tablespoons Epic Matcha green tea powder
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- Grease a 9”x5” loaf pan, and line it with parchment paper.
- Melt the almond butter, cocoa butter, butter or ghee, and coconut oil over medium-low heat, then cool for about 5 minutes.
- Mix remaining ingredients into the mixture, except for the raspberries.
- Pour the mixture into the lined loaf pan, and sprinkle with the raspberries.
- Place the loaf pan inside the refrigerator and allow to set at least 4 hours.