Line 9”x5” loaf pan with parchment paper.

In food processor fitted with S-shaped blade, blend together coconut butter, tahini, maple syrup, cacao, cacao powder, salt and coffee extract until well blended.

Transfer mixture to prepared loaf pan; press to evenly distribute. If desired, sprinkle with additional cacao nibs and/or flaked salt.

Using parchment paper, cover top, pressing gently to stick toppings on. Set in freezer until solid, about 1 to 2 hours.

Remove frozen fudge from pan by lifting parchment paper. Cut into small squares or diamond shapes. Store leftovers in freezer.