Keto Chocolate Fudge - Green Child Magazine

1 bag Lilly’s Dark Chocolate Chips
1 cup nut or seed butter Note: Plain tahini is my favorite, but it definitely adds a deep earthiness to the fudge.
2 Tbsp butter or coconut oil
1 tsp vanilla extract
1/2 tsp Garam Masala spice
2 Tbsp cacao nibs
2 Tbsp Goji berries

In a double boiler, melt chocolate chips, the nut or seed butter of your choice, and butter.
Stir until smooth and glossy.
Remove from heat, and stir in vanilla extract and garam masala.
In mini muffin tin or silicone mold, spoon mixture until it fills 3/4 of the space.
Sprinkle cacao nibs and goji berries on top.
Refrigerate for one hour until firm.
Store in the refrigerator or freezer for up to three months in an air tight container. But don’t worry, they won’t last that long!