Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter)

Add the shredded coconut and process until well combined and fine in texture.

Add the pitted dates and goji berries and process until it is mixed well. When you squish some together it should stick together and flatten like a dough

Add the cacao powder – process again.

Finally add the maple syrup and the salt and process to combine until you have a nice creamy texture!

Press firmly into a dish lined with baking paper.

Place in fridge while making the ganache topping.

In the food processor, blend together maple syrup and coconut oil until well combined.

Add in cacao powder and a pinch of salt and process until smooth.

Pour over fudge base and spread out evenly over the top.

Sprinkle with cacao nibs and goji’s and return to fridge to set and firm for at least one hour.

Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.

These will keep in the fridge for up to 2 months (though I doubt they will remain uneaten that long!) and you can also freeze it if needed.