Superfood Peanut Butter N' Cookies Fudge

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• 1/4 cup maca, powder
• 1/4 cup peanut powder or 1/4 cup ground almonds
• 2 ounces vegan chocolate, coarsely chopped
• 1/2 ounce vegan butter or 1/2 ounce refined coconut oil
• 1 1/2 cups very well-cooked cannellini beans, drained and rinsed well
• 2 tablespoons amber agave nectar
• 2 (1 g) packets vanilla flavoured stevia
• 2 (1 g) packets caramel flavoured stevia
• 1/4 cup natural smooth peanut butter
• 10 small chocolate wafer cookies (i used my kamut® cookies for creme)
• fine sea salt, and to sprinkle or raw sugar, to sprinkle

Recipe

• 1 nb: skip the first step if using roasted / gelatinized maca powder.
• 2 in a large, dry frying pan over medium high heat, toast the maca powder and ground almonds if using (stirring constantly) until the mixture is a "toasty" brown colour and the bitter/sour smell of the maca becomes almost butterscotchy - about 8-10 minutes.
• 3 immediately pour into a bowl and cool completely. stir in the peanut flour if using this instead of the almonds.
• 4 combine the chocolate and butter in a small bowl and melt gently in the microwave. set aside.
• 5 in a food processor, puree the beans with the agave nectar and stevia until very smooth.
• 6 add the chocolate mixture, maca and ground almonds and puree inches
• 7 add the peanut butter and process in until completely smooth.
• 8 pulse in the cookies until combined but still chunky.
• 9 line an 8x5" loaf pan with clingwrap and evenly press in the fudge. sprinkle with sea salt.
• 10 chill 1 hour, uncovered, then press a layer of plastic onto of the surface and keep in the fridge.
• 11 this tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.