Place all the fudge ingredients in a food processor and blend until a soft dough consistency is formed.
Step 2:Let it settle and then start making the caramel, mix together the melted Coconut Oil, Tahini, Coconut Blossom Nectar and Salt.
Step 3:Bring to a simmer on low heat and then let it cool before making the fudge layers.
Step 4:Divide the fudge dough in two and then add the first layer in the cacao dusted ice cube trays.
Step 5:Add in 1 tsp of caramel and then lastly the last fudge layer.
Step 6:Place in the fridge to set for two hours before removing from the ice cube moulds, dust with extra cacao powder.
Step 7:Can keep the fudge in the fridge for up to a week.
