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Matcha Cashew Fudge Recipe
Made with five simple whole-food ingredients, this "fudge" is bursting with healthy fats, antioxidants and just the right amount of caffeine to give you a satisfying (and delicious) pick-me-up when you need it most.
INGREDIENTS1 Cup Navitas Organics Cashews ¼ Cup Unrefined Coconut Oil 2 Tbsp. Raw Honey 1 Tbsp. Navitas Organics Matcha Powder ¼ Tsp. Sea Salt |
DIRECTIONSPreheat oven to 325°F. Line a loaf pan with parchment and set aside. Toast Cashews until golden brown, about 10 minutes. Let cool until they’re cool enough to handle. Pour Cashews into a food processor and blitz until they turn into Cashew butter, scraping down sides as necessary. Add remaining ingredients and blitz until fully combined. Pour the Cashew fudge into the lined loaf pan and freeze until hardened, about 1 hour. Chop fudge into cubes. Store in an airtight container in the refrigerator and enjoy chilled.
Submitted by Meredith Rosenbluth |
Made with five simple whole-food ingredients, this "fudge" is bursting with healthy fats, antioxidants and just the right amount of caffeine to give you a satisfying (and delicious) pick-me-up when you need it most.
Ingredients
1 cup cashew nuts
¼ cup unrefined coconut oil
2 Tbsp. raw honey
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1 Tbsp. Navitas Organics Matcha Powder
¼ tsp. sea salt
Directions
- Preheat oven to 325°F. Line a loaf pan with parchment and set aside.
Toast cashews until golden brown, about 10 minutes. Let cool until they’re cool enough to handle.
Pour cashews into a food processor and blitz until they turn into cashew butter, scraping down sides as necessary.
- Add remaining ingredients and blitz until fully combined.
Pour the cashew fudge into the lined loaf pan and freeze until hardened, about 1 hour.
- Chop fudge into cubes. Store in an airtight container in the refrigerator and enjoy chilled.