Matcha Fudge

Matcha Fudge

So delicious and it is a fairly guilt-free little treat.  It stores well in the fridge and personally, we have found it matures beautifully with the matcha flavours coming through stronger after a couple of days.

Ingredients:

1 cup coconut butter (You will need to soften to be able to extract from the jar.  We recommend placing the jar in water in a saucepan over a low heat).

1/3 cup cream from canned coconut milk

(You will need to place the tin in the fridge so that the cream separates.  We suggest using a good quality brand (we use FairTrade Coconut Milk).  If you don't use a good quality product, you will find the mixture when mixing will separate.  If this happens, we suggest adding a 1/3 cup of beaten cream to your mixture  

3 Tbsp coconut oil

1 Tbsp matcha

(We used our Wabi Daily: Organic, however, Active will work equally as well.  The Active will result in a slightly lighter green)

2 tsp vanilla extract

1/2 cup maple syrup

 

Prepare:

Line a 6" x 8" tray with parchment paper

Step 1:

Melt coconut butter in a saucepan over a low heat.

Step 2:

Add Coconut Cream & coconut oil to the saucepan and gently whisk until mixed.

Step 3:

Add maple syrup, vanilla extra and matcha tea.  Once again, gently whisk until everything is melted and combined.

Step 4: 

Pour into the lined container & stand aside or place in the fridge to set.