Superfood Peanut Butter N' Cookies Fudge - cooking recipe

Ingredients

1/4 cup maca, powder
1/4 cup peanut powder or 1/4 cup ground almonds
2 ounces vegan white 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

Preparation

NB: Skip the first step if using roasted / gelatinized maca powder.
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.
Immediately pour into a bowl and cool completely. Stir in the peanut flour if using this instead of the almonds.
Combine the chocolate and butter in a small bowl and melt gently in the microwave. Set aside.
In a food processor, puree the beans with the agave nectar and stevia until very smooth.
Add the chocolate mixture, maca and ground almonds and puree inches
Add the peanut butter and process in until completely smooth.
Pulse in the cookies until combined but still chunky.
Line an 8x5\" loaf pan with clingwrap and evenly press in the fudge. Sprinkle with sea salt.
Chill 1 hour, uncovered, then press a layer of plastic onto of the surface and keep in the fridge.
This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.