• Start by preparing your dish for the fudge. Line the bread loaf pan with parchment paper. I like to crumple up a piece of parchment paper. When it is crumpled, it will hold its place in the pan better!
• NOTE: for thin fudge, use a 9 x 9 square pan. For extra thick fudge, double the recipe!

For the chocolate layer:

• In a food processor, add cashew butter, 1 cup dates, ½ cup cacao powder, ½ cup melted coconut oil, and the dash of sea salt.
• Turn your food processor on and let it run at least 10 minutes. I let mine run for 15 minutes so it was very smooth. Pour this into your prepared dish. Place it in the freezer for 30 minutes to harden up before you add the peanut butter layer.
• NOTE: If you want the 2 layers to be swirled together, don't put the chocolate layer in the freezer. Instead, you can pour the peanut butter layer directly into the chocolate layer and swirl the two together.

For the peanut butter layer:

• Clean out your food processor. Next, add the peanut butter, ¼ cup dates, and ¼ cup of remaining coconut oil. Food process another 10-15 minutes until it is very creamy and smooth.
• Pour the peanut butter layer over the chocolate layer. Freeze ~1 ½ hours until it is hard. Before cutting, let it thaw out ~5 minutes.
• NOTE: the longer you let it sit at room temperature, the softer & fudgier it will be. But be careful if it is hot out because it can melt very easily! Store it covered in the freezer to enjoy when you want it!