Line a small square cake tine with baking parchment.

Melt the coconut oil in a small saucepan over a low heat.

Put the dessicated coconut, most of the syrup, vanilla, sea salt and matcha powder in a food processor or blender and blitz with the melted coconut oil.

Spoon the mixture into the cake tin.

Chill in the fridge for 1-2 hours until firm.

Cut the fudge into squares and remove from the tin.

Sprinkle with coconut.

Store in the fridge or freezer.