This matcha fudge recipe is vegan, dairy-free, no-bake, and gluten-free! It’s made with 5 ingredients, including white chocolate chips and sweetened condensed coconut milk. The simple recipe is quick, easy to make, and customizable. Because of its green color, this matcha dessert is perfect for St. Patrick’s Day! #matcha #fudge #whitechocolate #matchapowder #veganfudge #fudgerecipe #whitechocolatechips #stpatricksday #nobakedessert #nobake #condensedmilk #vegandessert
- 2 cans sweetened condensed coconut milk (14oz total)
- 3 and 3/4 cups white chocolate chips
- 1–2 tbsp matcha powder
- 2 tsp vanilla extract
- 1/4 tsp salt
- Line a square baking dish with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.
- In a large bowl, add the white chocolate chips. Shake the cans of sweetened condensed coconut milk. Pour coconut milk over the white chocolate chips. Microwave it for 90 seconds. Add matcha powder, vanilla extract, and salt. Whisk together to evenly combine the ingredients.
- Pour the matcha fudge into the baking dish. Spread evenly across the bottom of the dish. If desired, decorate with toppings.
- Chill fudge in the freezer for 2 hours or until firm. Lift parchment paper out of the pan to easily remove the fudge. Allow it to thaw for a few minutes before slicing into 16 bars. Enjoy!
- Square baking dish: I recommend using a 7×7, 8×8, or 9×9 inch baking dish.
- Sweetened condensed coconut milk: Use two 7 ounce cans or 14 ounces total.
- How to store fudge: Store fudge inside a tightly sealed container. Keep it in the refrigerator for up to 3 days or store inside the freezer for up to 3 months. If frozen, allow it to thaw for a few minutes before enjoying.
- Serving Size: 1 bar
- Calories: 300
- Sugar: 30g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 1.5g
Keywords: matcha fudge, matcha dessert recipes