To make this mint and matcha fudge, you’ll need just five ingredients (most of which are superfoods): tahini, cacao butter, pure maple syrup, matcha powder, and a few drops of pure peppermint oil (or extract if you don’t have oil). You’ll add them all to a double boiler and whisk together over medium-low heat until you have a smooth, creamy mixture. Then, you’ll pour it into a small, 3×5-inch pan or container (I use an airtight ziploc container) and refrigerate until firm.
Once it’s set, flip the container over, give it a forceful tap to release, and slice into bite-sized pieces of fudge. 
This fudge is perfectly smooth, creamy, rich, and matcha-kissed. It also offers an amazing cooling effect thanks to the peppermint. Summertime fudge at its finest.
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Easy Matcha and Mint Fudge
- Total Time: 2 hours 10 minutes
- Yield: 12 fudge squares 1x
Description
For a cool, smooth fudge that is perfect for summertime, recreate this matcha and mint fudge delight with just five ingredients that are all superfoods, too.
Ingredients
- 1/2 cup (120 ml) tahini
- 1/4 cup (60 ml) cacao butter
- 2 tbsp (30 ml) pure maple syrup
- 1/2 tbsp matcha powder
- 5 to 7 drops pure peppermint oil or peppermint extract to taste
Instructions
- In a double boiler, combine all ingredients over medium-low heat. Whisk together for 3 to 5 minutes or until smooth.
- Grease a small 5×3-inch pan or plastic container with coconut oil and pour the mixture into it. Refrigerate for 2 hours or until firm and completely set.
- Once set, turn container over and tap to release the fudge. Slice. Store in refrigerator or freezer.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: Asian
Nutrition
- Serving Size: 1 piece
- Calories: 90
Frequently Asked Questions
Can I substitute tahini with another ingredient?
Yes, you can use almond butter or sunflower seed butter as a substitute for tahini, but it may slightly alter the flavor.
How can I tell when the fudge mixture is ready to pour into the pan?
The mixture is ready when it is smooth and creamy, with no visible lumps, and has fully melted together over the double boiler.
What type of peppermint oil should I use for this recipe?
You should use pure peppermint oil for the best flavor, but if you don’t have it, pure peppermint extract can be used as a substitute.
