1 min read
Vegan Vanilla Matcha Fudge
Posted By
Olivia Ensor
Ingredients
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
Nutrition Information
Calories: 110kcal
Carbohydrates: 4g
Protein: 5g
Fat: 8.3g
Products used in this recipe
Clean Lean Protein
From £22.00
A healthier functional take on the traditional candy classic. Higher in protein and has the antioxidant benefits of matcha.
Method
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Mix all the ingredients together in a bowl until well combined (excluding the white chocolate).
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Transfer the mixture to a 14cm x 14cm lined container and press into a square shape, ensuring you have an even thickness throughout.
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Place in the freezer for a minimum of 2 hours.
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Cut into 16 pieces and drizzle with white chocolate.
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Store in the freezer and just leave at room temperature for a minute or two before eating.
Tips
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You will need to keep this fudge in the freezer
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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.
Clean Lean Protein
From £22.00
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