Matcha-almond fat bombs

Ingredients

for 5 servings

• Coconut oil60 g (2.1 oz)
• Almond butter50 g (1.8 oz)
• Matcha tea3 g
• Erythritol15 g (0.5 oz)
• Coconut cream30 g (1.1 oz)

Directions

1. Melt the coconut oil in a bain-marie or in the microwave for 30 seconds, then stir it into the almond butter.
2. Add the coconut cream, the matcha tea and the erythritol, then whisk until you have an even green color and a smooth texture.
3. Pour the mixture into silicone molds and smooth the surface.
4. Freeze for 30 minutes, until fully set.
5. Turn out and keep in the fridge until ready to serve.