Line a square baking dish or tin (We used a 20cm x 20cm square tin) with baking paper.
Place the coconut oil in a microwave safe bowl and microwave until melted.
Add in the rest of the ingredients to the coconut oil and stir until well combined. You may need to pop it back int he microwave if the coconut oil starts to solidify.
Pour the mixture into your prepared baking dish or tin and leave to set in the fridge for 1 - 2 hours, before fully set sprinkle a little more sea salt on top for some extra pizzaz.
We used our Almond Butter with Cashew and Maple for this recipe but it would work just as well with almost our entire nut butter range! Make sure to store this fudge in the fridge until ready to eat. We also suggest using a hot knife to cut the fudge so you get perfect squares.