Sugar Free Fudge

Ingredients (Chocolate)

1/2 cup coconut butter or Homemade Coconut Butter. (120g)
1 large, very-ripe banana (160g) (For a banana-free version, just use 2/3 cup more coconut butter.)
1/2 tsp cinnamon (optional)
scant 1/8 tsp salt
sweetener of choice, to taste (Sweeteners that work well in this recipe include: nunaturals vanilla stevia drops, powdered sugar, or even a liquid sweetener such as pure maple syrup. If a using a super-ripe banana, you might not need any added sweetener, depending on your tastebuds.)
1/4 cup unsweetened or dutch cocoa powder or cacao powder (20g)
optional: 1/2 tsp pure vanilla extract

Directions
1. Make sure your coconut butter is melted before use.
2. Combine all ingredients in a food processor.
3. Smooth the fudge into a container or candy molds. (Plastic containers work well, because you can pop the fudge right out.)
4. Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time; just be sure to thaw at least 15-20 minutes prior to eating.

Flavor Variations:
Maple: sweeten with maple syrup and/or add maple extract
Pumpkin: sub pumpkin pie spice for cinnamon and pumpkin for some of banana.
Peanut Butter: replace 1T of the coconut butter with peanut butter
Gingerbread: Sweeten with molasses, add a pinch of ginger and nutmeg
White Chocolate-Raspberry: replace some/all of the banana with raspberries
Dark Chocolate-Raspberry: replace all of the banana with raspberries, and replace coconut butter with Artisana Cacao Bliss or homemade Cacao Bliss.
Cookie Dough: add chips, post-blending
Mint-Chocolate: add peppermint extract and cacao nibs (omit cinnamon)
Peanut Butter Cup: use above pb idea, and also add 2T cocoa powder (or some melted chocolate) to the recipe.
Other flavor ideas: Add walnuts, shredded coconut, raisins, tofutti cream cheese, crushed oreos, pistachios, coffee or butterscotch or peppermint extracts (and omit cinnamon), vegan mini marshmallows… Any other flavor ideas?

Notes
This recipe is from here.