Coconut Matcha Fudge
Makes: 30 Fudge Cups Coconut Layer: • 1/2 cup unsweetened coconut shreds • 1/4 cup plnt® brand Coconut Oil, melted • 1 tbsp maple syrup (or plnt® brand honey)
Matcha Layer: • 1/2 cup cashew butter • 2 tbsp plnt® brand Coconut Oil, melted • 1 tbsp plnt® brand Organic Matcha Green Tea Powder • 1/4 cup maple syrup (or plnt® brand honey)
In a small bowl, make the coconut layer by mixing the coconut shreds, coconut oil, and maple syrup. Once evenly mixed, place a heaping teaspoon into each well of a silicon baking mold, pressing firmly down to form the base. Place the mold in the fridge to set while you make the matcha layer.
In a bowl, mix the cashew butter, coconut oil, plnt® brand Organic Matcha green tea powder, and maple syrup. Once evenly mixed and no lumps remain, remove the silicon mold from the fridge and fill the remaining tops of each well with the matcha mixture. Place in the fridge for 30 minutes, or until firm. Once the fudge is firm and re-solidified, enjoy! Keep extras in the refrigerator until consumption.
Nutrition info for 1 fudge cup; 6g fat, 4g carbs (1g fiber, 2g sugar), 1g protein, 0mg cholesterol, 15mg sodium, 50mg potassium