Line a small baking pan with foil or parchment paper - I used a 9x5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.
Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the cocoa powder, nut butter, maple syrup, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
Pour mixture into the prepared pan. Refrigerate until chilled and firm, about 2 hours.
Using a sharp knife, cut into squares. Sprinkle with flaky sea salt if desired. Store at cool room temperature or in the refrigerator.
Chocolate Fudge (Paleo + Vegan)
Amount Per Serving
Calories 140Calories from Fat 108
% Daily Value*
Saturated Fat 6g38%
* Percent Daily Values are based on a 2000 calorie diet.