Tropical Superfood Fudge
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1 1/2 cups cashews 1 cup raw cacao nibs 1/4 tsp sea salt
1 cup cacao powder (or cocoa powder) 1/2 cup (packed) pitted dates, chopped 1 tbsp lucuma powder (optional) the cream from one can of full-fat coconut milk 1/2 cup coconut nectar 1/2 cup coconut butter 1 tsp pure vanilla extract 1 tsp rum extract 1/2 cup coconut flakes 1/2 cup dried pineapple, diced 1/2 cup dried mango, diced 1/4 cup hemp seeds the zest of two limes Grease or line an 8 x 8-inch glass baking dish. In a food processor, process cashews, cacao nibs and sea salt until powdery. Add the cacao powder, dates and lucuma and process again. In microwave or on stove-top, gently heat the coconut cream, coconut nectar and coconut butter together to soften. Stir in the vanilla and rum extract. Add this to the food processor. Process until you have a large sticky mass. Dump mass into large glass mixing bowl and fold in the; coconut flakes, dried pineapple, dried mango, hemp seeds, and lime zest. Transfer batter to prepared baking dish. Spread out evenly with damp clean hands and press down firmly. Chill in fridge for about one hour to set. Cut into bars and enjoy! (Store in fridge or freezer.)
