Dark chocolate cookie fudge recipe

Ingredients

• ½ cup cacao paste
• 2 tablespoons cacao butter
• 3 tablespoons coconut oil
• 5 tablespoons sun-dried cane juice crystals or coconut sugar
• 3 tablespoons lucuma powder
• 2 tablespoons tocotrienols (optional)
• ¼ teaspoon Himalayan salt
• ¼ teaspoon cinnamon powder
• ¼ cup banana flakes, or other freeze-dried fruit
• ¼ cup chopped jungle peanuts or other nuts
• 1 cup almonds, blended into a flour

1. Melt the cacao paste, cacao butter, and coconut oil over a double boiler.
2. Add the sugar, lucuma powder, tocotrienols (if using), salt, and cinnamon. Stir until combined.
3. Add the banana flakes, chopped peanuts, and the almond flour at the end, so everything is easily mixed and evenly distributed.
4. Pour mixture into a parchment-paper-lined 8 × 8-inch brownie pan. Chill for about 1 hour, until set.
5. Remove from the pan, place on a cutting board, and cut into pieces. Store chilled.