Preparation
Prepare your pan by greasing and lining an 8x8 inch (20x20 cm) pan with parchment paper, leaving some overhang to easily lift the fudge out later.
Gently melt the cocoa butter in a small saucepan over low heat. Be careful not to let it burn.
Set aside to cool slightly.
In a large mixing bowl, combine the melted almond butter, ghee, coconut oil, coconut milk, vanilla extract, and masala chai spice blend.
Using a hand mixer on high speed, blend the until the mixture is completely smooth and evenly combined.
With the mixer still running on low, slowly drizzle in the slightly cooled, melted cocoa butter.
Continue to blend for another 1-2 minutes until the fudge is glossy and fully incorporated.
Pour the mixture into your prepared pan and spread it into an even layer.
Sprinkle the top generously with the chopped pistachios.
Refrigerate for at least 5 hours, or until completely firm.
Once set, use the parchment paper to lift the fudge from the pan and slice it into 32 small squares.
