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Matcha Coconut Almond Fudge

Kezia Hall
Print Recipe Pin Recipe
Total Time 15 minutes
Servings 10 portions

Ingredients
  

  • 200 g organic creamed coconut
  • 1.5 tsp matcha tea
  • 2 tsp honey
  • 2 pinch salt
  • 75 ml water
  • 1/4 tsp cinnamon
  • 1 tbsp collagen - optional
  • TOPPING
  • large handful of almonds chopped

Instructions
 

  • Cut the creamed coconut into small chunk and then place all the ingredients apart from water in a food processor. Turn on and blend and slow add the water until a smoothie silky paste is formed. This will take between 5-10 mins depending on processor and you may need to stir the mixture manually a few times in-between.
  • Place the mixture on some grease proof paper and speed until about 1 inch thick and place on tray of glass dish.
  • Sprinkle the top with chopped almond and gently push them into the fudge to they set into it.
  • Leave to set for an hour then chop and serve.

Notes

This will store and last in the fridge for about 2 weeks or longer in the freezer.