880g (4 cups) Low Fat Organic Cottage Cheese, room temp 1 tsp. Vanilla Paste 68g (2¼ cups) Stevia in the Raw 16g (2 tbs.) Organic Matcha Powder 85g (⅓ cup) Raw Coconut Butter, melted ¼ cup Homemade Metamucil ¾ cup shredded coconut
Method:
1. Line an 8” brownie pan with parchment paper both ways.
2. In a blender or food processor, add the cottage cheese, vanilla paste, Stevia in the Raw and matcha powder. Puree it till it is completely smooth.
3. While blending, pour in the melted coconut butter.
4. While blending, add the homemade Metamucil. Put the mixture into the prepared brownie pan and spread out the surface to flatten it. Place the pan in the freezer for 2 hours.
5. Place the shredded coconut in a large bowl.
6. Slice the fudge into about 36 pieces, coat the fudge squares with the shredded coconut, then place it on a large serving plate.
7. Once all the fudge is coated with the coconut, refrigerate it, keep it uncovered overnight and serve the next day.