Add grated Power Super Foods Cacao Butter and coconut oil to a heat proof bowl. Set over a simmering pot of hot water, and stir until melted. Turn off the heat and add rice malt syrup, tahini and peanut butter, stirring until well combined.

Remove bowl from stove top and sift in remaining ingredients, stirring until even.

Add the fruit and nut mix to the batter and mix well. Pour batter into a baking mould (we used a silicone banana bread mould) and set in the freezer for at least 4 hours.

To serve, remove from freezer and allow to defrost for 20 minutes before using a hot, sharp knife to slice into serves.

Maqui fruit and nut Xmas fudge

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