line a mini loaf pan (5 3/4 x 3 inch) with parchment paper, making sure the paper covers all four sides of the pan and leaving some excess paper over the edges of the pan
in a food processor, pulse the cashews for a few minutes until creamy like peanut butter
melt the cacao paste and cacao butter in a large bowl over simmering water (double boiler)
in a medium saucepan, heat the coconut milk, coconut sugar, ground coffee and salt over medium heat just until it starts to bubble
add the cashew butter, the coconut milk mixture and vanilla extract to the bowl containing the melted chocolate and stir to combine the ingredients together
pour fudge mixture into the prepared loaf pan. Tap pan on the counter gently to remove any bubbles, then set the pan on a wire rack to cool. Cover pan and freeze overnight.
remove fudge from pan by pulling on the sides of the excess paper
dust top with raw cacao power and wait 5 minutes before serving
*I used cacao paste to make this recipe but you can also use unsweetened 100% dark chocolate. To measure 1/3 cup, shave the chocolate with a knife and fill the measuring cup. Measure the cacao butter the same way.
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/paleo-chocolate-fudge-4685/