Matcha Maca Fat Bomb Fudge

The fat bomb fudge that beats them all…melt in the mouth, naturally sweet, incredibly satisfying with a beautiful buttery undertone. In one word…INCREDIBLE!

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I’ve made a couple of different fat bomb snacks over the past few months. I haven’t fully gotten in to the keto diet but there are elements of it I’m definitely embracing. Lowering my carb intake and massively increasing my fat has done wonders for my energy levels. I find the difference especially in the mornings, having coconut oil in my coffee before I hit the gym not only clears my mind, I just feel so much more awake and energised! It took a while but I’ve seen a noticeable difference over the past three weeks.

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For more on the keto diet you should definitely check out Leanne’s site, she is a woman in the know having fully embraced it herself over the past few months.

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My previous triple layer fat bombs were sweetened with stevia but while I’m still on my no sugar or sweetener kick, dates being the only exception, I opted for none in this fudge. I could not believe how sweet it ended up being! Between the coconut butter, raw cashew butter, matcha and maca powders, and of course the fresh vanilla…it’s so beautifully yet lightly naturally sweet, you would honestly think I had added a couple of tablespoons of honey.

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I actually made it originally with no intention of sharing the recipe. Having made it in a much larger tray it was a little on the unattractive side so I ate it all up and got to making another batch. It literally comes together in minutes…and firms up pretty quickly in the fridge though it is best to wait your patience before slicing it. Make it before going to bed and it will be perfect for chopping up when you rise.

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It’s be my pre workout snack every day for the past two weeks between the two batches. I’m truly saddened that it’s all gone! Needless to say I’m dreaming up other concoctions but I’m highly doubtful that any will live up this incredible deliciousness! The base of the recipe was inspired and quite broadly adapted from Sonia’s almond butter keto fat bomb fudge recipe. As soon as I’m stocked up on Meridian Almond butter its next on my list and I will definitely be making a bigger batch!

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Rather than just snacking on straight up nuts or nut butter, spoonfuls of coconut oil…all of which I truly LOVE, the fudge is a nice way to combine all three and then some for a handy truly satisfying nourishing fat fuelled snack.

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I’ve had a few people ask me about coconut oil and whether or not to buy the incredibly cheap coconut oil stocked in some local supermarkets. There is a huge difference not only in taste, but in overall quality and buying cold pressed organic unrefined coconut oil is the only way to go if you want to truly feel the benefits and reap all the potential nourishment it has to offer. Dr Coys is by far my favourite in terms of taste and also value for money. I go through a substantial amount of it and their 1000ml jar just can’t be beat!  (*these are NOT affiliate links!!)

My chocolate almond butter fudge is also quite epic in its own right!

What’s your favourite flavour fudge? I’m looking for more inspiration!

Matcha Maca Fat Bomb Fudge

by Michelle Hunt

Prep Time: 10 minutes

Keywords: raw snack gluten-free grain free low-carb low-sodium paleo soy-free sugar-free cashew butter coconut oil matcha green tea coconut milk

Ingredients (8 large chunks)

  • 1/4 cup (55g) raw cacao butter
  • 1/2 cup (120g) raw cashew butter
  • 2 tbsp (28g) ghee
  • 2 tbsp (28g) coconut oil
  • 2 tbsp (28g) coconut butter
  • 1/3 cup (80ml) full fat coconut milk
  • 1-2 tbsp Matcha green tea powder (depends on quality and love of Matcha!)
  • 1.5 tbsp Maca powder
  • Seeds from 1/2 a fresh vanilla pod or 1 tsp pure sugar free vanilla extract
  • Small handful of roughly chopped pistachios and a pinch of freeze dried raspberries for sprinkling on top!

Instructions

Melt cacao butter, coconut butter and ghee with coconut oil in a bain marie or in the microwave in 30 second intervals, stirring between each one; approx 3-4 minutes total.

Ensure coconut milk is at room temperature. Allow melted butters and oil to come to cool a little (just a couple of minutes!), before whisk with all other ingredients until smooth!

Pour in to a 1lb loaf tin lined with parchment paper. Sprinkle with chopped pistachios and a small pinch of freeze dried raspberries..the latter is purely for prettiness sake!

Allow to firm up the fridge overnight or for at least four hours. Store in the fridge in a seal tight container for up to one week or in the freezer for up to one month.

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9 Comments

  1. Hi, can you substitute the cashew butter for a different kind of nut butter, like pecan or pistachio, or sunflower seed butter? Or can you use a different kind of protein-filled, texture-giving “binder” ingredient? I believe I am allergic to both almonds and cashews, so I’m wondering if, after making this, you think any other ingredient or butter would be just as delicious? Thank you SO much for posting! Loving the idea and going to try it this week! 🙂 Great post!

    1. Raw Cashew is the mildest tasting so doesn’t overpower the maca..as an alternative I would go with sunflower seed butter though the pistachio might work well too!!!

  2. wow…not sure what to think about this! I’m certain I would need to eat it at breakfast or I would never get to sleep!

  3. What would you recommend to sub for ghee? More coconut milk? I would like to make this vegan.

  4. Do you have any idea what the calorie/fat/protein breakdown is for the recipe or per serving? I don’t have enough of the ingredients on hand to guesstimate it. (Also, I think you meant “embracing” in the first paragraph. Autocorrect is a jerk that way… 🙂 )

    1. Ha ye thanks I don’t proof read! I don’t do nutritional breakdowns, it’s about 80% fat though just going on the ingredients and so you’re talking approx. 200 kcals per 30g block! That’s a total guesstimate but it’s the most I’d ever do 🙂

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