Chai Chocolate Double-Layer Fudge

To make the nut butter chocolate ganache: To your blender jar, add the cashew butter, raw cacao, coconut sugar, 1 tsp of the chai masala, 2 tbsp of the melted cacao butter, coconut milk, and a pinch of salt. Blend until it reaches a smooth, ganache-like texture. Add up to 1/4 cup hot water to get it to the right consistency if needed. Pour the mixture into a parchment-lined tray or glass dish, and keep it in the freezer. Rinse out your blender jar. (Note: To make your own chai masala at home for optimum freshness and flavor, blend cardamom pods, cinnamon sticks, cloves, peppercorns and ginger powder in a grinder until you have a coarse powder. Feel free to adjust the amounts of each spice to your liking. Store in an air-tight container in a cool, dry place for up to a month.)

To make the second layer: Add the desiccated coconut to your blender along with ¼ cup of water. Let it soak for 5 minutes, then blend until the coconut achieves a smooth consistency. Add the soaked cashews, vanilla, yacon syrup, 2 tsp of the chai masala, ¼ tsp or a pinch of pink salt, the remaining 4 tbsp (60 ml) of melted cacao butter, and ¼ cup of hot water to the blender. Process until you have a smooth consistency.

Remove the tray or mold from the freezer. Your first layer should be somewhat firm by now. Pour the second cashew-coconut layer on top. Freeze for 5 minutes. Remove and drizzle a little bit of cashew nut butter on top to embellish. You can use a toothpick to create some swirls through the top.

Freeze the fudge for at least 8 hours. You can cut it into small pieces and serve it frozen, or let it warm up for ten minutes on the counter before serving. To store for longer than a day, keep the fudge in an air-tight container in the freezer. This can also be served as a mousse if stored in the refrigerator after the initial freezing to set.