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.
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
Line a 6" x 8" tray with parchment paper
Melt coconut butter in a saucepan over a low heat.
Add Coconut Cream & coconut oil to the saucepan and gently whisk until mixed.
Add maple syrup, vanilla extra and matcha tea. Once again, gently whisk until everything is melted and combined.
Pour into the lined container & stand aside or place in the fridge to set.