Vegan Matcha Fudge
Made with Let's Do Organic Sweetened Condensed Coconut Milk by @purelykaylie
This matcha fudge recipe is vegan, dairy-free, no-bake, and gluten-free!
It’s made with only 5 ingredients, including white chocolate chips and Let's Do Organic Sweetened Condensed Coconut Milk!
This is one of the easiest matcha dessert recipes, and it’s perfect for St. Patrick’s Day!
This recipe is super quick, easy to make, and comes together in about 10 minutes. You’ll just have to wait a couple hours for it to set in the refrigerator.
This recipe is made by adding white chocolate chips and Let's Do Organic Sweetened Condensed Coconut Milk into a bowl and microwaving for 90 seconds. Then you add matcha powder, vanilla extract, salt and whisk.
Next, pour the matcha fudge into a lined baking dish, spread evenly across the bottom of the dish and decorate with toppings (if desired).
Chill fudge in the freezer for 2 hours or until firm. Lift parchment paper out of the pan to easily remove the fudge and allow it to thaw for a few minutes before slicing into 16 bars and enjoy!
INGREDIENTS
- 2 cans Let's Do Organic Sweetened Condensed Coconut Milk (14oz total)
- 3 and ¾ cups white chocolate chips
- 1–2 tablespoon matcha powder
- 2 tsp vanilla extract
- ¼ tsp salt
INSTRUCTIONS
- Line a square baking dish with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.
- In a large bowl, add the white chocolate chips. Shake the cans of sweetened condensed coconut milk. Pour coconut milk over the white chocolate chips. Microwave it for 90 seconds. Add matcha powder, vanilla extract, and salt. Whisk together to evenly combine the ingredients.
- Pour the matcha fudge into the baking dish. Spread evenly across the bottom of the dish. If desired, decorate with toppings.
- Chill fudge in the freezer for 2 hours or until firm. Lift parchment paper out of the pan to easily remove the fudge. Allow it to thaw for a few minutes before slicing into 16 bars. Enjoy!
