1 min read
Vegan Vanilla Matcha Fudge
200g runny cashew butter
2 Scoops Vanilla Matcha Clean Lean Protein
1 tsp vanilla extract
1 tbsp maple syrup
1 tbsp coconut oil, melted
20g dairy free white chocolate, melted
A healthier functional take on the traditional candy classic. Higher in protein and has the antioxidant benefits of matcha.
Mix all the ingredients together in a bowl until well combined (excluding the white chocolate).
Transfer the mixture to a 14cm x 14cm lined container and press into a square shape, ensuring you have an even thickness throughout.
Place in the freezer for a minimum of 2 hours.
Cut into 16 pieces and drizzle with white chocolate.
Store in the freezer and just leave at room temperature for a minute or two before eating.
You will need to keep this fudge in the freezer
The cashew butter can be swapped out for any other nut butter or tahini, but as most nut butters are typically darker you won’t get such a vivid green colour to your fudge.