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!
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.
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.
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.
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.
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!
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.
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
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!
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.