Easy Chocolate Fudge

½ cup coconut butter*

1 tablespoon peanut butter

2 small ripe bananas, cut into one-inch chunks

¼ cup raw cacao powder

3 tablespoons agave nectar

1 teaspoon vanilla extract

¼ teaspoon cinnamon

pinch sea salt

Method:

• Combine all ingredients in a food processor until smooth, roughly five minutes or so.

• Use a spatula to pour the mixture into a flat, sealable container.

• Place the container in the freezer. The fudge needs to be super cold in order to retain its shape, so I find that it’s best to store the fudge in the freezer. If you store it in the fridge, it will have a semi-solid mousse-like texture.

* To make 1 cup of coconut butter, pulse 8 oz of shredded, unsweetened coconut in a food processor until smooth, which will take 8 to 12 minutes.