Delicate, pretty, good-for-you matcha coconut fudge—what’s not to love?
If you’re a fan of healthy desserts that also happen to be very beautiful, congratulations! Here’s one you’ll love!
This gluten- and sugar-free, high-protein matcha coconut fudge is soft, fluffy, flavorful, and sweet. It’s just as delicious as everyday fudge, but without the granulated sugar, corn syrup, heavy cream and butter. Win-win!
This recipe uses stevia in the raw to sweeten the fudge, as well as shredded coconut, vanilla bean paste, and matcha for flavor. Aesthetically, the vanilla bean paste adds pretty little specks, and the matcha tea powder gives it a lovely green tint.
Besides adding flavor and color, the matcha also provide a big dash of health benefits to this delectable treat. Because matcha green tea powder is chock-full of antioxidants, you get the benefit of protection against free radicals, which do terrible things to your body like prematurely age your skin and attack your living cells.
Matcha powder helps your body fight off all kinds of dangerous possibilities, such as diabetes, heart disease, Alzheimer’s, and even cancer. It also wakes you up, keeps you calm, and helps you focus and concentrate more. It’s also a mood pick-me-up.
So not only is this matcha coconut fudge delicious, it’s also great for you!
Matcha Coconut Fudge RecipePublished: 2016-12-13
- 4 cups low-fat organic cottage cheese (room temperature)
- 1 teaspoon vanilla paste
- 2 1/4 cups stevia in the raw
- 2 tablespoons Epic Matcha green tea powder
- 1/3 cup melted raw coconut butter
- 1/4 cup Metamucil
- 3/4 cup unsweetened shredded coconut
- Line an 8-inch brownie pan with parchment paper both ways.
- Add the cottage cheese, vanilla paste, stevia in the raw, and matcha powder to a blender and purée until the mixture is completely smooth. While blending, pour in the melted coconut butter. Also while blending, sprinkle in the Metamucil.
- After blending, scoop the mixture into the prepared brownie pan and spread out the surface to flatten.
- Place the pan in the freezer for 2 hours.
- After 2 hours, add the shredded coconut into a large bowl.
- Take the pan out of the freezer and slice the fudge into 36 pieces. *Note: The fudge will be a little sticky, but that’s fine. Once it’s coated in the coconut, it loses its stickiness.
- Coat the fudge squares with the shredded coconut, and put onto a large plate.
- Once all of the fudge is coated with the shredded coconut, refrigerate uncovered overnight and serve the next day.
Yield 36 pieces of fudge