Matcha Honey Swirl Freezer Fudge

Matcha Honey Swirl Freezer Fudge

Hawaiian Host Founder's Collection Matcha Chocolate

This recipe is designed to be very light and springy, with April being the target timeframe. Because this fudge keeps beautifully in the freezer, it would also be a great option for a homemade gift (e.g., for Mother’s Day).


1 c smooth, natural, drippy cashew butter
1⁄4 c melted coconut oil
1⁄4 c honey
1⁄2 tsp vanilla
1 tbsp matcha powder
1 box of Hawaiian Host Founder’s Collection Matcha Chocolate 

1. Line a loaf pan with parchment paper, leaving enough paper on the sides so that you will be able to pull the fudge out after it sets.
2. Combine the cashew butter, coconut oil, honey, and vanilla in a small pot.
3. Over very low heat, warm up the mixture until completely combined, stirring gently. Add another dash of coconut oil if you have trouble achieving a smooth mixture.
4. Take half of the mixture and set it aside. To the remaining half of the mixture, add the matcha and mix well.
5. Pour the matcha half of the mixture into the loaf pan first, then pour the uncolored half of the mixture on top. Using a butter knife, make several looping swirls to partially mix the two colors.
6. Freeze for ten minutes (otherwise the chocolates will melt!).
7. Chop the matcha chocolates into coarse chunks. Sprinkle them across the top of the fudge, pressing them down lightly into the surface so they stick.
8. Cover the loaf pan with plastic wrap and return the fudge to the freezer. Freeze overnight.
9. Remove the fudge from the freezer. Using the sides of the parchment paper, pull the fudge out of the pan. Make two cuts length-wise and four cuts width-wise to yield 15 small squares.
10. Store the fudge in the freezer in an air-tight container for up to several weeks. To serve, let the fudge warm up for five minutes at room temperature.

Ingredient Notes:
This recipe will be most successful with a natural cashew butter that has just two ingredients: cashews and salt. Cashew butters with added oils or sugar will not set as well in the freezer and are not recommended. Cashew butter (or macadamia butter, if you can find it!) are the best options for this recipe because they are neutral in flavor and have a light color; other nut butters will not work as well.

This recipe was developed and photographed by Lee of @TheRogueBrusselSprout. She spends each winter in Hawaii and is a huge macadamia nut lover. You can find Lee’s blog, including many Hawaiian-inspired recipes, at