OMG Paleo Chocolate Cashew Swirl Fudge!

Ingredients

Brazil Nut Crust:
• 1 3/4 cups raw Brazil nuts
• 1/2 cup sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 4 teaspoons PureLo Lo Han Sweetener by Swanson, or your favorite dry sweetener.
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract.
• 1/4 teaspoon unprocessed salt.
• 2 tablespoons lukewarm water.
• 1/2 teaspoon ground cinnamon.
• 1/4 cup pure cacao powder.
Cashew Filling:
• 1 3/4 cups cashews, soaked for an hour or more and well drained.
• 3/4 cup full fat unsweetened milk such as Native Forest Organic Simple Coconut Milk, or Native Forest organic Full-fat coconut milk
• 3/4 cup sweetener (to taste) such as Just Like Sugar Table Top natural chicory root sweetener, or 2 tablespoons PureLo Lo Han Sweetener by Swanson, or 1/2 cup raw honey, or your favorite sweetener.
• 1/8 heaping teaspoon unprocessed salt.
• 1/8 teaspoon maple flavoring.
• 1 tablespoon vanilla extract.
• 2 1/2 teaspoons Mt. Hagen organic decaffeinated coffee crystals.
• 1 cup coconut butter (170 grams), lightly softened but not hot. (To soften, place the container in a bowl of lukewarm water).
Chocolate Swirl:
• 1/4 cup warm water
• 1 cup JLS sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 2 2/3 tablespoons PureLo Lo Han Sweetener by Swanson, 1/2 cup raw honey, or your favorite sweetener.
• 1 teaspoon ground cinnamon
• 1 teaspoon Mt. Hagen organic decaffeinated coffee crystals
• 2 teaspoons vanilla extract
• 1/8 teaspoon maple flavoring
• 1/3 cup pure cacao powder
• 57 grams (1/4 cup if softened) coconut butter

Instructions

Brazil Nut Crust:
1. Line a pan with parchment paper so the sides hang over like handles. I used an 8" x 11" tart pan. You could also use a 9 x 13-inch pan or the equivalent. I used photo clips to secure the paper on the 4 sides.
2. In a food processor, add all crust ingredients. Process for about 1/2 to 1 minute, or until the mixture is soft, it sticks together in your fingers, and still has a few chunks of nuts in it. Do not over-process it into mush.
3. Spread into a pan with you fingers or a spatula. Chill to firm while you make the filling.
Cashew Filling:
4. In a superblender (food processor is possible but more time consuming), add drained cashews, coconut milk, and sweetener. Blend well until completely liquefied and totally smooth. Add salt, maple, vanilla, coffee powder, and coconut butter. Blend again until totally smooth.
5. Spread the filling into the pan over the crust. Don't worry if it is a little uneven.
Chocolate Swirl:
6. In a small blender, add warm water and sweetener. Blend until sweetener is completely dissolved. Add the remaining ingredients: ground cinnamon, coffee powder, vanilla, maple, cacao powder, and coconut butter. Blend until very smooth. It should be the consistency of thick chocolate sauce. If it is too thick to pour, add a tiny bit of warm water and blend again.
7. Pour all of the chocolate sauce slowly in uneven zig-zags across the top of the filling in the pan. Using a table knife, make swirl motions (or swirly infinity signs) in the cashew filling and chocolate, stirring them together slightly to make a marble design. But be careful not to scrape the crust underneath. Smooth the surface flat. Refrigerate 4 hours or until firm. Remove from the refrigerator. Lift the contents of the pan onto a chilled cutting board. Cut into small squares and place on serving plate. Freeze leftovers. Keep cold so it doesn't melt.