Easy Chocolate Fudge (Vegan, Paleo)

Line a 9×5-inch (23cm x 12.5cm) loaf pan with parchment paper. Alternatively, you can use a square baking pan for thinner square pieces of fudge.

Melt coconut oil in a saucepan over medium-low heat, for a minute or so. Whisk in cocoa powder until well-incorporated and smooth. Make sure there are no lumps left.

Turn heat off and pour in nut butter, maple syrup, and vanilla extract, and continue to whisk until well combined. Pour the fudge mixture into the prepared pan and sprinkle with flaky sea salt, if desired.

Refrigerate until chilled and firm, about 2 hours, or freeze for about 1 hour. Use a sharp knife to cut the fudge into squares. Store in the fridge for up to 2 weeks or in the freezer for up to 6 months.