Adaptogenic Matcha Mint Fat Fudge

Adaptogenic Matcha Mint Fat Fudge

INGREDIENTS

  • 1/4 cup coconut butter

  • 1 1/2 tsp matcha

  • 1 drop Peppermint essential oil

  • 3/4 cup coconut oil

  • 1/4 cup Vanilla Ghee

  • 1/4 cup cacao powder

  • 1 tbsp Monkfruit Sweetener

  • Himalayan pink salt

DIRECTIONS

LAYER 1

  1. On the stovetop, melt coconut butter on low until a liquid consistency.

  2. 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).

  3. Carefully pour into your silicone mold - leaving plenty of room for the next layer.

LAYER 2

  1. Combine coconut oil and Fourth & Heart Madagascar Vanilla Ghee in a saucepan. On the stovetop, melt on low until a liquid consistency.

  2. Combine melted mixture with cacao powder and Lakanto Monkfruit Sweetener in your Blendtec, and blend until smooth (about 30-60 seconds).

  3. Pour into the silicone mold. Sprinkle with Himalayan pink salt, and carefully place mold in the freezer.

  4. Once frozen (after at least an hour), remove fudge from silicone mold and place in freezer safe container. Keep stored in the freezer.

Enjoy!

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