½ cup coconut butter
⅓ cup creamy peanut butter
2 tablespoons pure maple syrup
Add all three ingredients to a double boiler. Heat for 4-5 minutes, stirring constantly, or until completely melted together.
Grease a small 4x6 pan or container with coconut oil and pour the mixture into it. Drop the container on the counter a few times to smooth out the top of the fudge.
Refrigerate for 2 hours or until set. Turn container over and tap to release the fudge. Slice and enjoy.
Store in refrigerator.
Notes: For a Paleo option, substitute sunflower seed butter for peanut butter.