Peanut Butter Maple Banana Fudge

In a food processor, process the Medjool Dates (11) , Almonds (1/4 cup) , Walnuts (1/4 cup) , Hazelnuts (1/4 cup) , Unsweetened Cocoa Powder (1/4 cup) , Flaxseeds (1 Tbsp) , and Kosher Salt (1 pinch) for 3 minutes until blended.

Transfer to a greased 8x8-inch baking dish and press the crust down with the back of a spoon until it is firm and even.

Wash out the processor and add Bananas (2) , Unsweetened Cocoa Powder (1/4 cup) , Creamy Peanut Butter (1/4 cup) , Maple Syrup (1/4 cup) , and Kosher Salt (1 pinch) . Process until smooth and silky.

Pour over the crust. Smooth it out evenly with a spatula. Cover and place in the freezer for about 5 hours, or until firm.

Once firm, garnish with the Finishing Salt (to taste) and cut into squares. Serve straight from the freezer, or allow to thaw for a few minutes before serving. Keep the leftovers in the freezer.