Cashew Chocolate Fudge with Maple Almond Butter

1 cup cashews (preferably soaked for 1-2 hrs)

⅓ cup Hemp Hearts

1/3 cup raw cacao powder

1/3 cup almond butter or peanut butter

1/4-1/3 cup maple syrup*

Half a can (498mL) of full-fat coconut milk

Optional: ¼ cup chocolate chips or chopped almonds for topping

1. Place all the ingredients, excluding the topping into a high-power blender and blend until smooth and creamy.
2. Line a loaf pan with parchment paper and pour mixture into loaf pan. Top with chocolate chips or almonds. Freeze for 3 to 4 hours until totally solid.
3. When ready to serve, remove from the freezer and let sit for a few minutes so it gets fudgey. Store any leftovers in the freezer for up to 3 months.