- 1 scoop Orgain Plant Based Protein Powder - Iced Matcha Latte
- 1 cup cashew butter
- 3 medjool dates, pitted
- 1 tsp matcha powder
- 1 tsp coconut oil
- ¼ cup unsweetened coconut flakes
- Combine all ingredients in a food processor and blend until smooth.
- Scoop out dough and press into a parchment lined 8 x 8 baking dish.
- Freeze for at least one hour, or until firm, then cut into rectangles and serve.
- Store leftover matcha protein fudge in the freezer for several months.