Yes, fudge can be green! 

Matcha Maca Fudge Bites

Matcha Maca Fudge Bites


  • 60g raw cocoa butter
  • 120g raw cashew butter
  • 60g coconut oil
  • 80ml full fat coconut milk
  • 1 teaspoon BLOOM Matcha
  • 2 tbsp maca powder
  • 1/3 tsp pure vanilla extract
  • Chopped goji berries, dark chocolate + dried mango for topping


  • Melt the coconut butter, cocoa butter, cashew butter and full fat coconut milk in a pan over medium heat on the stove, stirring continuously.
  • Once the butters have melted (approx 4 mins), take the pan off the stove and transfer the mixture into a mixing bowl. Add the vanilla extract, maca powder, and BLOOM matcha and whisk the mixture together until smooth.
  • Leave the mixture to settle for a few minutes to ensure all air bubbles are gone then transfer into either a silicone ice cube tray or a 1l loaf tin lined with parchment paper. Sprinkle with chopped goji berries, dark chocolate + dried mango and leave in the fridge overnight to firm.
  • Fudge will keep for 1 week in the fridge in a seal tight container or up to 1 month in the freezer.

Recipe courtesy of BLOOM Tea.

Stockist: Holland and Barrett, £16.99.

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