Supercreamy Superfood Coconut Matcha Icecream Fudge
Ingredients
- • 1/2 can full fat coconut cream
- • 1/4 avocado
- • 1 medjool date, soaked in warm water for 5-10 minutes
- • 1/4 banana
- • 1 tbsp sunflower butter
- • 1/2 tbsp matcha
- • 1 1/2 scoop vanilla mushroom protein (includes reishi, cordyceps - both cognitive adaptagens) .• 1 chunk midnight chocolate
- • shredded coconut to sprinkle
- • base : pecan flour + coconut oil
Preparation
HOW: .• process 3 cup pecans in blender or food processor until flour consistency. Mix with 1 tbsp coconut oil. Spread in one think layer on a round pie pan. Freeze for 20-30 minutes or until hardened
FILLING: combine all filling ingredients in a food processor or blender and blend until creamy. Pour over hardened crust, sprinkle with chocolate and coconut and freeze for another 20 minutes until set! Note: these will melt quickly, but can be stored in fridge for 1 week