If you love drinking green tea, you’re going to think you’ve died and gone to heaven when you try a piece of this Green Tea Fudge. It’s a-mazing!
This Green Tea Fudge recipe is made with matcha green tea, coconut butter, maple syrup, and a couple other simple ingredients that together create an irresistible, rich and satisfying, healthier treat. Because the star ingredient is matcha green tea, you’ll also get a nice energy boost from this green tea fudge!
If you’ve ever wanted a healthier fudge without the huge quantities of sugar, dairy, or other things you might not want to eat, this is the fudge recipe for you. Because it’s Paleo too, with no dairy, refined sugar, grains, or nuts. Technically coconut is considered a nut, but it’s not a legume or usual allergy-causing nut, so chances are it’s fine for most people.
Green Tea Fudge isn’t quite what I’d consider a “guilt-free” treat because it’s pretty rich and you probably shouldn’t eat more than a couple pieces at once. But it’s still much better for you than typical fudge recipes.
And oh my goodness, the combination of sweet maple syrup, coconut butter, and matcha green tea is mouth-watering!
I spent over a month perfecting this recipe and even called in my best friend who has what I like to call “super tasting powers.” She can taste any hint of spice or flavor and is really good at helping to determine the right combination. Because matcha green tea is very bitter, we wanted the perfect combination of green tea flavor without the bitterness or too much sweetness. So together, we experimented and came up with this final recipe.
I’ve made it several times since than and it’s just as good as that first night when we shared licking out the bowl, spatula, wire whisk, etc. Because this green tea fudge is too good to let anything go to waste.
What You’ll Need for Green Tea Fudge:
Disclaimer: affiliate links – your price is not changed and I will earn a commission.
- 1 cup coconut butter
- 1/3 cup cream from canned coconut milk
*
- 3 Tbsp coconut oil
- 2 Tbsp matcha green tea powder
**
- 2 tsp vanilla extract
- ½ cup maple syrup
***
A couple notes on the ingredients:
*I highly recommend this brand
of coconut milk as it has the thick cream at the top you’ll need. (Not all brands are this thick and using liquid coconut milk will NOT work for this fudge.)
**I use both this brand
of matcha and this 
one, but THIS brand has a slightly lighter green color, making it slightly more appealing in a fudge.
UPDATE 2/17 – I’ve discovered a new less expensive brand of organic matcha that works well for this recipe – Drink Matcha green tea powder
($25 for a pound of matcha!)
***In my experience, maple syrup offers the best flavor compared to other liquid sweeteners, like honey.
I’ll be perfectly honest with you – the ingredients aren’t cheap (then again when is ‘healthy’ eating inexpensive?) But it is just so good, it’s worth it! I now buy coconut butter just so I can make this Green Tea Fudge.
How to Make Green Tea Fudge:
It’s really easy to make Green Tea Fudge. There’s no candy thermometers or boiling or even timed cooking. You simply melt everything on low heat and gently whisk until combined. The hardest part is impatiently waiting for the fudge to set before you eat it!
Coconut butter can be a pain to get out of the jar since it hardens, especially during the winter. I simply set it in a small saucepan filled with water and turn the heat on low to slowly soften it.
Once you can get the coconut butter softened enough to get it out of the jar, measure out 1 cup and melt it in a saucepan over low heat.
Whisk in 1/3 cup of creamed coconut milk. You want the thick cream layer from the top of the can, not the liquid. Whisk this in too, along with 3 Tbsp coconut oil, until everything is melted.
Add the maple syrup, vanilla extract, and matcha green tea, again whisking slowly over low heat until everything is melted and combined.
Pour into a 6×8″ parchment paper lined glass pan. You can use an 8×8″, but your fudge won’t be as thick. It won’t affect the texture or taste, though.
One note on the fudge color: I used this 
For the final fudge images you see elsewhere in this post, I used THIS 
Let it sit at room temperature for several hours. If you’re in a rush, you can put it in the refrigerator to chill faster, though I’ve found it tastes better at room temperature since the coconut oil doesn’t solidify as quickly.
Once it’s solid, cut into small pieces and enjoy. You shouldn’t need to refrigerate this fudge, though if the weather is really warm, you may want to if it’s softening too much.
My family calls this Mom’s fudge because this Green Tea Fudge is so rich and yummy, I won’t share. Yes, I’m selfish with this. But truthfully, my kids don’t need the energy boost and I do. It really is my special treat. (And I do share with my husband. Just once in awhile.)
If you love green tea, you are going to adore this green tea fudge recipe!
Frequently Asked Questions:
Question: Why did my fudge separate?
Answer: I’ve experimented to try to replicate this issue and I’ve concluded that it comes down to the coconut cream.
You must use the thick cream part of canned coconut milk. If you include any coconut milk liquid, it can cause the fudge to separate. This (Native Forest Organic Canned Coconut Milk 
Question: How did you get such pretty fudge? My fudge isn’t as nice.
Answer: I did two things to get the pretty fudge. 1) I scraped the darker green layer off the top (you can see remnants of it in the above images) and 2) I used THIS 
The final color depends entirely on the brand of matcha green tea powder you use. I have tried several different brands and my normal favorite matcha doesn’t give me the pretty results (see the “process” images above). The Kiss Me Organics
Here’s a picture of fudge I recently made (2/17) using the Drink Matcha
Green Tea Fudge
This incredibly easy Green Tea Fudge recipe is rich, satisfying, and provides a nice energy boost, thanks to the matcha green tea powder.
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 18-24 pcs 1x
Ingredients
- 1 cup coconut butter
- 1/3 cup cream from canned coconut milk
- 2 Tbsp coconut oil
- 2 Tbsp matcha green tea powder
- 1.5 tsp vanilla extract
- ½ cup maple syrup
Instructions
- Melt the coconut butter in a saucepan over low-medium heat. Whisk in the creamed coconut milk and melted coconut oil. Add the matcha green tea, vanilla, and maple syrup, stirring well.
- Scoop into a parchment paper lined 6×8” pan and let sit for a few hours.
- Cut into small pieces and enjoy!
Ellen Christian says
I would love to try this but can’t have tea because of the tannins. Do you think it would be OK if I left it out? Or can you think of something I could replace it with?
Erika says
It certainly wouldn’t be “green tea” fudge if you left out the green tea, but you could try it as the other ingredients are a great base. Let me know if you do, Ellen, I’d be curious how it turns out.
Sandy says
I tried this recipe and it tastes good. However, it’s was a dark green almost a forest green so not particularly an attractive green for eating, Unless you are eating kale. I also found that the coconut oil separated from the rest of it. I may try it again with one tablespoon of macha and no oil. Is there a reason for the oil?
Erika says
Hi Sandy, what brand of Matcha did you use? Different brands result in different colored fudge. The Kiss Me Organics brand of matcha (affiliate link: http://amzn.to/2hNs5Ii) has the best color for a prettier fudge.
I am not sure why your fudge separated. I’ve noticed that slight changes to the directions – ie not keeping the mixture on low heat while adding the final ingredients or rushing it, etc. can cause a separation issue, but beyond that I don’t know.
You could try the recipe without coconut oil, but I don’t know if it will help. I can’t remember exactly why I settled on 2 Tbsp of coconut oil when I created this recipe (I made over a dozen different batches in trying to perfect this fudge), but the recipe did work better with it vs without.
Thanks for your feedback and good luck, Sandy!
Travel Blogger says
Well, we like green tea and love fudge- so why not? Looks great 🙂
Jennifer says
Green tea fudge sounds amazing. I’m already imagining the flavor, and it seems like it would be delicious. Plus, green tea is good for you.
Scott says
Ok, that’s a very different take on fudge. Looks like it would be perfect for St. Patrick’s Day celebrations!
Emily @ The Innovative Mama says
VERY interesting concept. I am a fan of green tea for sure so this looks delicious!
Heather Johnson says
I love green tea, and I love fudge. Green tea fudge sounds absolutely divine!
B. Byrd says
OK I just made this with Organic Matcha DNA green tea.
Mine sure has a lot of liquid on top after pouring into the parchment. Waiting to see what happens…..
Can’t honestly rate the recipe until I see the end result!
Erika says
Let it sit out for awhile, then put it in the fridge later. I get the liquid sometimes too – if I put it in the fridge at that state, it solidifies a bit separately and doesn’t taste quite as good IMO, but if you leave it out at room temperature, it settles back in.
Hope it worked for you!
Hilary Brown says
Did you have an issue with separation? Mine did not cool “solidly.” Could it be that I used coconut nectar rather than syrup?
Erika says
That might be it, Hilary. I’ve never used coconut nectar before. Sorry it didn’t work out for you!
TammyGirl says
Sometimes it’s called “Coconut Manna.”
Justina Elumeze says
This looks amazing, Eryka!
I am sooooo going to give this a go and see how it tastes.
Thanks for sharing. xxx
Yola says
It look very nice and I bet it taste delicious. The recipe calls for 1/2 cup of maple sirup but it’s called “sugar free” fudge. You might want to update it.
I will definitely make it!
Erika says
I never claimed this fudge is sugar-free. It’s “REFINED sugar-free.”
Rihards says
For how long could you store these in a cupboard? Or maybe someplace cool?
Erika says
Rihards, it should keep for a day or two in the cupboard but for longer, store in the refrigerator. It should last for 7-10 days.
Mrs Mignonne Pieris says
Hi Erika how are you? Nice to see your blog about Matcha green tea Fudge. I ‘m a flan of Matcha Green Tea. very recently I have visited to Japan. And I bought huge amount of matcha green tea packets. My problem is all in
Japanese Language. Could you please help me to give any help for me.
TammyGirl says
I’m so sad! I made this but the ingredients separated! So I have a hard green oily crust on top and then a soft mushy bottom. Boo!
Erika says
Oh no! Did you refrigerate it? I had a batch do that to me when I refrigerated it, but when I leave it on the counter, it’s fine.
TammyGirl says
I left it out on the counter for HOURS before refrigerating. I’m thinking that somewhere in the heating process I messed up. The recipe didn’t say for how long to heat it so, not being a natural at cooking, I melted everything and stirred with a whisk but maybe needed more time for it to combine. Not really sure!
Erika says
This is a new one; I appreciate you coming back to comment because hopefully we can help someone else!
I didn’t list a heating time in the directions because you need to heat until everything is melted and combined. That might be shorter or longer depending on how the heat. I would be inclined to think that too much heat for too long might make it go a little wonky vs too little. But I could be wrong. Did it look fully combined?
Mary Ding says
Hi there, my name is Mary, I wanted to make it but I couldn’t find where to buy the coconut butter, could you give me a hint? Thanks
Erika says
Hi Mary! You can buy coconut butter at health food stores or find it online at Amazon. Here’s an affiliate link: http://amzn.to/2cGMVw3
Ladytheresa says
Is it possible to use avocado to substitute the coconut butter? I read that avocado can be a substitute for butter so….
Erika says
You can certainly try, but avocado is quite different than coconut butter in texture and taste, so I can’t say as to how it will turn out. Good luck!
Yazmin @ The Family Brick says
This looks great. I’m curious if you’ve ever tried making it without the maple syrup? We can’t eat any kind of sugar at the moment and if I remember correctly, coconut butter does have a sweetness to it which might be enough to carry the recipe.
We recently tried a “fudge” made of sweet potato, coconut oil and cacao powder… which was nice, but left me wanting more sweetness. We saved it by sprinkling with sea salt and calling it a “dark chocolate fudge”.
Erika says
Hi Yazmin, I don’t eat any sugar now either so this recipe is sadly off limits for me too. I did try to make a version with no sugar or far less without success because matcha green tea powder is bitter by itself. Unfortunately this one isn’t great for a sugar-free lifestyle. 🙁
Your sweet potato/cocoa fudge sounds delicious!
Jane says
wonderful recipe and incredibly easy to make, i was out maple syrup so i have added honey to the matcha powder, ended up delicious and my kids loved it, Thanks!
Erika says
That’s great to hear, Jane!
Vivian says
Hey! I gave this recipe a try but ended up having the separation happen. When mixing in the green tea, maple syrup, and vanilla do we need to keep the mix on heat until it ends up completely combining?
Erika says
Yes you do need to keep it on low heat until everything is completely combined. Good luck, Vivian!
Jessica says
Made it today and it’s amazing! Great taste and texture! Wow
Erika says
Yay! Glad you enjoyed your fudge, Jessica!
Darren says
Sadly mine separated and it seems to be too strong of matcha. Dark green and unappealing in colour. Too much coconut oil maybe?
Erika says
Sorry to hear it wasn’t what you hoped, Darren.
What brand of coconut milk did you use, Darren? Most canned coconut milk does not have a thick enough cream layer; using a semi-creamed coconut milk will not give you the proper fudge consistency. I recommend the Native Forest organic coconut milk as it’s the only brand I’ve found to have a thick enough cream.
Your fudge color depends on the brand of Matcha you use. Kiss Me Organic is the brand I used to get the pretty colored fudge in this post. Other brands I’ve used result in a not-as-pretty fudge, though it doesn’t affect the delicious taste!
Audrey says
Can I use a can of coconut cream instead of can of coconut milk? I don’t how different they are..
Erika says
I haven’t tried this recipe with specifically labeled canned “coconut cream”, but it sounds like it would be the same thing. Basically, you want the top CREAM part ONLY of the canned coconut milk. I’ve only found this brand (aff link)http://www.amazon.com/Native-Forest-Organic-Classic-13-5-oz/dp/B001HTJ2BQ/ref=as_li_bk_tl/?tag=livingwellmom-20&linkId=c29ea48f65bfa0c6daf87ed6eebc3b60&linkCode=ktl to have enough cream. If you use coconut MILK (the liquid part), this fudge won’t set properly.
Michelle says
OMG! My friend and I made this and it was amazing!!!! Thank you for sharing!!!
Erika says
I’m glad you and your friend loved it, Michelle!
Michelle says
If I replace matcha greentea with cocoa powder(only cocoa powder without sugar/milk/starch), would everything else be the same portion and keep the delicious taste?
Erika says
Hi Michelle, so you’re looking for a regular chocolate fudge recipe? That’s a completely different recipe and one I’ve never tried, so I can’t say how it would turn out. That’s an interesting idea though!
Bonnie says
Hi Erika, I made my first batch and it didn’t turn out that great. I am curious about the consistency of your fudge after heating. Mine wasn’t a very smooth mixture and was still a little grainy(only way I could think to describe it) similar to the coconut butter. Was yours similar? I used a different matcha powder than you did so that could be it. I’m making a second batch woth a different matcha so hopefully it’s better!
Erika says
Hi Bonnie, sorry to hear it didn’t turn out as expected. I don’t think the matcha itself would cause it to be grainy. What kind of coconut cream did you use? That’s very important for this recipe. Good luck with your second batch!
Cindy says
Well I just made this for Christmas which is tomorrow. I didn’t have the right kind of coconut milk but just happened to have on had a can of sweetened condensed coconut milk so used that instead. Regardless of whether it sets up or not (which I think it will) it tastes AMAZING! Thanks for sharing this recipe.
Erika says
I’m so glad to hear that, Cindy. Thanks for your kind words!
And on another note, I didn’t know they sold sweetened condensed coconut milk – I will have to find some! 🙂
Alina says
I started making this fudge last year and it was and still is my favorite! I have now started expirementing with other herbal powders, and it’s great every time! My new favorite is a golden fudge with turmeric, ginger, and maca powders. Another really good variation is cacao, chaga, and kava powders. I’m trying a new one today with elderberry powder! Thank you so much for your delicious fudge recipe!
Erika says
I’m glad you love this recipe, Alina. The golden fudge and elderberry versions sound amazing too!
Lorrae says
Hello, thanks for a great matcha recipe. With the creamed coconut from the coconut milk. Do you refrigerate the can overnight so it does go creamy on top or is this not needed. Also do you whisk/cream or after scooping it out or are you calling it creamed coconut just from what you scoop out of the can?
Thanks kindly for your help
Erika says
Great questions! I do not refrigerate the can overnight, however you do need to make sure you’re using cream coconut or just skimming the thick part off the top. Just a regular can of coconut milk wont’ work for this recipe.
I do not whisk it, I just add it to the pan. Hope that helps – enjoy!
Lorrae says
Thanks for the very helpful advice & help that’s great. As I live in Australia can you please recommend the best coconut milk brand to buy for the best coconut cream as the one you mention I can’t get?