Adaptogenic Matcha Mint Fat Fudge
INGREDIENTS
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1/4 cup coconut butter
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1 1/2 tsp matcha
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1 drop Peppermint essential oil
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3/4 cup coconut oil
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1/4 cup Vanilla Ghee
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1/4 cup cacao powder
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1 tbsp Monkfruit Sweetener
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Himalayan pink salt
DIRECTIONS
LAYER 1
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On the stovetop, melt coconut butter on low until a liquid consistency.
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Add melted coconut butter, Four Sigmatic Lion's Mane & Ginger Matcha, and dōTERRA Peppermint essential oil to your Blendtec, and blend until smooth (about 30-60 seconds).
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Carefully pour into your silicone mold - leaving plenty of room for the next layer.
LAYER 2
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Combine coconut oil and Fourth & Heart Madagascar Vanilla Ghee in a saucepan. On the stovetop, melt on low until a liquid consistency.
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Combine melted mixture with cacao powder and Lakanto Monkfruit Sweetener in your Blendtec, and blend until smooth (about 30-60 seconds).
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Pour into the silicone mold. Sprinkle with Himalayan pink salt, and carefully place mold in the freezer.
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Once frozen (after at least an hour), remove fudge from silicone mold and place in freezer safe container. Keep stored in the freezer.
Enjoy!