Instructions

• If your coconut oil is solid, melt it until liquid (briefly in the microwave or gently on the stove). Measure 1 cup creamy natural almond butter, 1/4 cup melted coconut oil, 1/4 teaspoon vanilla extract, and a pinch of sea salt.
• Place all ingredients in a medium bowl.
• Stir the mixture with a spatula or whisk until completely smooth and evenly combined.
• Line a square cake pan with parchment paper, leaving an overhang on two sides to lift the fudge out later.
• Pour the mixture into the lined pan and use the spatula to spread and smooth it into an even layer.
• Place the pan in the freezer and freeze until the mixture is completely firm (several hours).
• Remove the pan from the freezer, use the parchment overhang to lift the block out, peel off the parchment, and cut into squares.
• Transfer the squares to a plastic bag or airtight container and store them in the freezer.