Gingerbread Keto Fudge

Note: Leave out the spice and this is a great regular fudge.

Yield: About 20 pieces

1/2 cup coconut butter
1/2 cup tahini
1/2 cup coconut oil
1/2 cup cacao powder
1/4 cup powdered Lakanto (or sweetener of choice; try honey or maple syrup if not keto)
2 tsp. vanilla extract
1/2 tsp. fine sea salt
1/2 to 1 tsp. speculaas spice (I used King Arthur Flour's), optional

Have ready a loaf pan or candy molds. Place all ingredients in a saucepan over low heat. Cook, stirring occasionally, until melted and smooth, whisking out any lumps of cacao or sweetener. Taste and add more sweetener and/or spice, if desired. Pour into pan or molds and refrigerate until firm (about 30 minutes for molds, 2 to 3 hours for a pan). Store covered in the refrigerator, or freeze.