Healthy Matcha Green Tea Coconut Fudge

Healthy Matcha Green Tea Coconut Fudge is a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre. For 38 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 2g of fat, and a total of 38 calories. This recipe serves 36. A mixture of coconut butter, vanilla paste, matcha powder, and a handful of other ingredients are all it takes to make this recipe so yummy. 403 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. It is brought to you by Desserts with Benefits. With a spoonacular score of 21%, this dish is not so tremendous. Healthy Matcha Green Tea Fudge Protein Bars , Heavenly Healthy Matcha Green Tea Cake, and Healthy Matcha Green Tea Latte (dairy-free, naturally sweetened) are very similar to this recipe.

Servings: 36

Preparation duration: 20 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line an 8 brownie pan with parchment paper both ways.In a powerful blender or food processor, add the cottage cheese, vanilla paste, Stevia in the Raw and matcha powder. Puree until completely smooth.While blending, pour in the melted coconut butter.While blending, sprinkle in the homemade metamucil. Scoop the mixture into the prepared brownie pan and spread out the surface to flatten. Place the pan in the freezer for 2 hours.Place the shredded coconut in a large bowl.Slice the fudge into 36 pieces (it will be a tad sticky, but that's normal... once it's coated in the coconut it won't be!). Coat the fudge squares with the shredded coconut, then place on a large serving plate.Once all the fudge is coated with the coconut, refrigerate uncovered overnight and serve the next day (You can serve them immediately if you want to, but they'll be really soft at this point... everyone liked these best the next day).

 

Step by step:

1. Line an 8 brownie pan with parchment paper both ways.In a powerful blender or food processor, add the cottage cheese, vanilla paste, Stevia in the Raw and matcha powder. Puree until completely smooth.While blending, pour in the melted coconut butter.While blending, sprinkle in the homemade metamucil. Scoop the mixture into the prepared brownie pan and spread out the surface to flatten.

2. Place the pan in the freezer for 2 hours.

3. Place the shredded coconut in a large bowl.Slice the fudge into 36 pieces (it will be a tad sticky, but that's normal... once it's coated in the coconut it won't be!). Coat the fudge squares with the shredded coconut, then place on a large serving plate.Once all the fudge is coated with the coconut, refrigerate uncovered overnight and serve the next day (You can serve them immediately if you want to, but they'll be really soft at this point... everyone liked these best the next day).

Nutrition Information:

covered percent of daily need