Raw Jungle Peanut Coconut Cacao Fudge

I could eat pounds of fudge when I was a kid er...when I was about 16 actually.  I loved the stuff. I remember being at a fudge shop up in Northern Minnesota once and buying about 3 lbs of the stuff.  All different flavors, Butterfinger, Chocolate Mint, and Turtle.  I ate at least a lb the first day I had it. There was no rationing it.  At that age I ate anything mindlessly as long as it tasted good.  Surprising I didn't feel sicker. I think if I did that now I would feel ill from all of the sugar...but it was sooo good at the time!  I now try to take the best care of my body possible so I would not be doing that. Luckilly, now as an adult, I can still enjoy fudge without it being filled with refined sugar since I make some pretty amazing raw fudge (if I do say so myself).  The latest of which was this Raw Jungle Peanut Coconut Cacao Fudge.  A heavenly concoction.

 Three layers of delicious goodness.  Peanut butter with some crunchy jungle peanuts thrown in, then cacao peanut, with cacao nibs, then vanilla coconut...with lots of crunchy goodies thrown on top as well! It was sooo good!  The best part?  No sugar!  I used banana in this and a very tiny amount of stevia and it was sweet enough without adding anything else.  If you are a fudge lover, trust me you need this in your life ASAP!

Raw Jungle Peanut Coconut Cacao Fudge
Makes 12 pieces

3/4 cup melted coconut butter (not oil)
1 cup raw jungle peanut butter*
3/4 cup mashed banana
1 tsp pure vanilla extract
a few drops stevia** (optional)
a pinch sea salt

1/3 cup raw jungle peanuts plus additional for topping

2 Tbsp raw cacao powder
1 Tbsp filtered water
1/3 cup raw cacao nibs plus additional for topping

3/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid
1/3 cup mashed banana
1 tsp pure vanilla extract
a pinch sea salt
2 Tbsp filtered water
a few drops stevia** (optional)

1/3 cup large flake coconut

In a food processor, combine the coconut butter, peanut butter, bananas, water, vanilla, stevia and sea salt and process until smooth.  Divide the mixture in two, and spread (or shape) one half out into a 1/2 inch square on a piece of foil on a board or sheet pan (to make moving it easier) and sprinkle with the 1/3 cup jungle peanuts. Place in the freezer for about 15 minutes to firm it up slightly.  Meanwhile, add the other half back to the food processor and add the cacao powder and 1 Tbsp filtered water. Spread this layer over the other layer shaping it so it is square (you may need to use your hands or something like a bench scraper on the sides) and sprinkle with raw cacao nibs.  Place back in the freezer while you make the next layer.
For the coconut banana layer, combine the coconut butter, banana, vanilla, sea salt, water, and stevia, and process until smooth.  Spread over the cacao layer and sprinkle with coconut, jungle peanuts and cacao nibs and press in lightly to adhere.  Place in the freezer for about an hour or more until firm.  Cut into 12 squares and enjoy!  Store in the fridge. 

*To make raw jungle peanut butter, add 3 cups jungle peanuts to a high speed blender, and blend until smooth, using the tamper to press the nuts into the blades.  Add a little sea salt if desired and blend about 15 seconds more until it is incorporated.  Store in a jar in the fridge.  You can make nut butter with a food processor as well but keep in mind it may not be as smooth, and it will take a lot longer.  Also, you will need to scrape the sides of the processor down often.  
**I found that the fudge was pretty sweet with just the bananas, so I added just a couple drops stevia but if you wish you can add more or a little bit of another raw sweetener if desired.