This creative green fudge recipe is for a St. Patrick’s Day recipe. Best of all, it’s packed with matcha and collagen peptides!
St. Patrick’s Day is March 17th each year, and marks the traditional date of Saint Patrick’s death. Saint Patrick was the patron saint of Ireland and the celebration of his day became tradition in the 17th century. Nowadays, St. Patty’s Day is known as a celebration of Irish culture and heritage. Wearing of the color green and adorning shamrocks is very common when celebrating St. Patty’s Day, and there’s no better way to celebrate than with food. Our Matcha Collagen was the perfect choice for this St. Patty’s recipe to go with the theme of green, and of course pack in the phytonutrients while we’re at it.
If you haven’t jumped on the matcha bandwagon yet, I suggest you start right away. It’s not just another trendy health food, but a nutrient-dense source of antioxidants. The reason the nutrients are so high in matcha tea is due to the green leaves being pulverized and processed slowly and at low temperatures to bring maximum punch. There’s no need to wait for the tea leaves to steep — the matcha tea powder can be added right to your hot water, or any recipe for that matter.
It wouldn’t be a St. Patrick’s Day recipe without the use of some shamrock cookie cutters. You can make this matcha mint fudge in a pan and let it set in the freezer. Once the fudge is set, cut it into squares or use the shamrock cookie cutters to shape it.
The base of the matcha mint fudge is made up of cacao butter, cashews and hemp seeds. Like traditional fudge, this St. Patty’s Day fudge is creamy and rich from the cacao butter, which gives a hint of white chocolate flavor. But unlike traditional fudge, there is no refined sugar or strange preservatives, making it a healthy option for your St. Patrick’s Day celebration. Cashews and hemp seeds help make this St. Patty’s recipe smooth and buttery, while adding some plant-based protein and omega-3 fatty acids.
Fresh mint leaves make this matcha mint fudge reminiscent of your favorite childhood peppermint fudge or bark. They also contribute to the green color along with the Matcha Collagen. If you can’t find fresh mint leaves, feel free to use up to two teaspoons of pure peppermint extract in their place. And be sure to plan for at least four hours of set time in the freezer if you plan on making this for your St. Patrick’s Day recipe.
- 8 oz. cacao butter
- ½ C cashews
- ¼ C hemp seeds
- ½ C plus 2 T maple syrup
- 2 scoops Matcha Collagen
- 10-12 mint leaves
- In a small saucepan or double boiler, melt cacao butter over low heat until completely liquid.
- Meanwhile, soak cashews in boiling hot water until cacao butter has completely melted. Drain and rinse.
- In a high-speed blender, add in melted cacao butter, soaked cashews and remaining ingredients. Blend on high until smooth.
- Pour into a square pan lined with parchment paper.
- Let set in the freezer for at least 4 hours or overnight before cutting and serving.
Sarah Anderson is a freelance recipe writer, personal chef, and Certified Holistic Health Coach. She focuses primarily on healthy gluten-free and Paleo recipes. You can find her recipes and personal work on Instagram and Facebook @whitestripekitchen.