Healthy Raw Matcha Green Tea Fudge
Someone help me… I’m on a “raw dessert” bender and I can’t stop! I had so much fun making that Healthy Chocolate Peanut Butter Raw Cheesecake, I wanted to keep the magic happenin’ with that uber creamy, vegan, no-bake life. Last week, I made three raw recipes in one day (now both my fridge and freezer are stocked up. I have enough fudge and cheesecake to last a lifetime, basically). This Healthy Raw Matcha Green Tea Fudge is one of those recipes.
Never have I ever eaten anything raw and vegan and dairy free and gluten free and sugar free and low carb that tasted this damn good and creamy and sweet and addictive.
Like, what?!
It’s not only good tasting, it’s good for you.
I keep asking myself, “What’s the catch? What am I missing? How is this so good? Did I somehow sleepwalk bakewalk and dump a gallon of sugar and a ton magic into a food processor, and is that what I’m eating right now??”
This Healthy Raw Matcha Green Tea Fudge is that good.
It should seriously be a food group…
Healthy Raw Matcha Green Tea Fudge
Ingredients
- 12 oz Raw Cashew Pieces
- 1 cup Water
- 1 cup Unsweetened Vanilla Almond Milk
- 2 tsp Vanilla Extract
- 1 tsp Liquid Stevia Extract
- ¼ tsp Pink Himalayan Salt
- 256g (1 cup) Raw Coconut Butter (melted)
- 63g (3 scoops) Vanilla Brown Rice Protein Powder
- 3 tbs Matcha Powder
Instructions
- In a sealable container, add the cashews, water and almond milk. Cover with a lid and refrigerate overnight.
- The next day, dump the entire cashew/water/milk mixture into a high-speed blender (I used my Vitamix). Add the vanilla extract, stevia extract and salt. Blend on high speed until completely smooth.
- Pour in the melted coconut butter and blend again.
- Add the protein powder and matcha powder and blend one last time.
- Line an 8x8" brownie pan with parchment paper both ways. Scoop the mixture into the prepared pan and spread it out. Tap the pan on the counter a few times to help get rid of air bubbles. Use an offset spatula if you want to spread out a perfectly flat top. Cover the pan and refrigerate overnight. Slice, serve, and enjoy!
Recipe Notes
Just. Look. At. That. Texture.
Take a minute and really soak in how creamy it is.
*foodgasm*
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With love and good eats,
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– Jess
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Indulge − no strings attached!
Oh my gosh, sooooo creamy. I love all of your fudge recipes, I need to get my hands on some matcha!
These look like magic in the form of green little creamy squares! OMG, I cannot get enough of how thick and rich they look!
raw vegan and 3 net carbs, score!! I love the categories of your recipes btw it takes a lot of work finding recipes that fit my particular diet, nice job! 🙂
do you know of any sort of substitute for protein powder? I cant do any of them but I would so love to try all your fugde and other recipes that have it!
Do you think whey protein would work?
I haven’t tried replacing the protein powder here so I can’t be sure… it helps thicken the mixture because it absorbs SO much liquid. I guess I would recommend increasing the coconut butter to 1+1/2 cups. Or, you can omit the water in the recipe (still soak the cashews in ~2 cups of water overnight but in the morning, drain it and continue the recipe by only adding the almond milk, vanilla, stevia, etc…). I haven’t tried these subs but I hope they work out for you!! 🙂
All I know is that whey protein won’t work here. Whey doesn’t thicken or solidify like rice protein does :/
I found peanut butter powder at the store. Please tell me that will work- I don’t know what I would do with all the rice protein powder i would have left over! 🙂
I haven’t tried that but it might just work! Just note that the fudge is gonna taste like PB though 🙂
Found it really difficult to blend the powders in at the end. They just wanted to sit on the top of the previously blended mixture. Was a nightmare to get all the mixture out and clean my vitamix. Enjoyed the fudge but too much work cleaning up for me. Won’t make it again.
Sorry you had a difficult time with the blender! You can skip all that by using the tamper (should come with the Vitamix when you buy it). My mixture wasn’t that thick… were any of your ingredients cold? If so, that hardened the coconut butter in the blender, making it difficult to incorporate the powder.
You can also clean your Vitamix by filling it halfway with warm water and a small splash of dish soap, and blending it all. Hope this helps Jo! 🙂
What’s the serving size?
The recipe yield is in the yellow ribbon on the top of the recipe box… so this recipe yields 36 fudge cubes, and serving size is 1 cube 🙂
I tried this recipe and unfortunately, it did not work for me. It did not set. It was firm enough to cut but the texture was so soft that the pieces did not maintain their shape. I love matcha but I feel the taste could be improved, needs to be sweeter. I would not make this recipe again. Also note that it makes a lot, so it was a waste of ingredients. Sorry!
Oh no! Not sure why that could’ve happened! I’ve made this fudge so many times without a problem… did you omit an ingredient or make substitutions?
Hi,
Thanks for the reply! I used all the ingredients, but the protein powder I used was not a rice protein powder. The consistency of the fudge was like pudding, It seems like the longer it is in the fridge, it seems to get a little firmer, but it has been in the fridge for 2 days and is now like a thick pudding. I put a couple of pieces in the freezer to see what would happen, and they got very hard – too hard to bite through.
I also had a lot of trouble blending this in my Vitamix blender. The powders just sat on top and did not blend well.
I would also say that after more standing time, the taste is better. I’m just not really sure what to do with this recipe to improve it. Thanks for your help.
Rice protein powder is a crucial ingredient here. It absorbs a lot of liquid (similar to coconut flour). I’m not sure what protein powder you used, but just FYI, whey protein powder does not substitute for rice protein powder.
Hi,
I would suggest emphasizing the criticality of this ingredient in your recipe and make a statement that it must not be substituted or the recipe will not work. Thank you.
Most recipes will fail if you omit or substitute and ingredient… it’s best to ask beforehand before altering a recipe 🙂
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Wow your website is amazing! I look forward to going back RAW!! Thanks for recipes that are lower sugar as well. I was burnt out on raw vegan desserts that typically relied on dates exclusively!
Hi! Could cashew butter be substituted for the raw cashew mixture?
I’m sure you could substitute the 12oz of cashews with 12oz of cashew butter just fine! Hope you like the fudge 🙂
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Brown rice powder is prohibitively expensive for me. Would hemp protein powder work? Or even just flour? Coconut flour? I don’t need to avoid gluten and I’m not concerned about a tiny square of fudge being a protein snack.
Side note: the brown rice powder you linked has apparently, according to all the recent reviews, gone down significantly in quality enough to be inedible. You might want to consider a different brand to link!
I haven’t experimented with hemp protein so I can’t be sure. But I know coconut flour or regular flour won’t work. I’d recommend using less milk, just use enough so that it’s thick and will firm into fudge 🙂
So what’s the deal with all the different measurement units? 😀 oz/g/cups…. Confusing! Also, can someone please tell me what is meant by 1 cup? What size cup would this be and is this generalizeable to other recipes? Thanks 🙂