Simple and delicious.
For the bananas
2 medium frozen bananas (about 1 1/2 cups)
1 shot fresh espresso, short (I use a fairly traded brand)
Sweetened to taste
1t walnuts for garnish
For the fudge
1/2T cashew butter
2t cocoa powder (I use a fairly traded, Dutch-processed brand)
1T cold water
1t coconut sugar (or other sweetener to taste)
Optional: 1t powdered maca root. Dates, stevia, maple syrup, agave nectar, coconut sugar, etc., will all work as sweeteners for the bananas. I use coconut sugar for the fudge, but other sweeteners will work as well.
Make and then flash chill the espresso in the freezer while you make the rest of the fudge. Mix the ingredients for the fudge until smooth and thick. Puree the bananas and espresso. Sweeten to taste. Add the fudge and stir lightly to ripple. Spoon out, garnish with walnuts and serve.