• First, make sure all of the ingredients are at room temperature so combining them is easy. If your coconut butter is still solid at room temperature you can soften it in a warm water bath. Place the jar in a pan of hot water until it is easily stirred. You do not want the coconut butter hot or fully melted.

  Next line a 7 x 5 inch glass container (or any dish of a similar size) with parchment paper at the base and sides leaving some overhanging to act as a handle to get the fudge out easier for cutting.

  Note:  It doesn’t matter what size pan or dish you use. The smaller it is, the taller your fudge will be and vice versa.

  Place all ingredients except the cocoa powder into a food processor and process until smooth and well combined.

  Pour half the ingredients into the lined dish or pan and even out the layer using the back of a spoon.

Top Chocolate Layer

• To the half mix left in food processor add cocoa powder. Pulse until fully combined.

  Once cocoa powder is incorporated, pour your chocolate fudge on top of your light fudge and even out with the back of a spoon. 

  Cover the fudge and refrigerate it for at least 30 minutes. Once the fudge has hardened remove it from the pan and cut it into small squares.

  Store the fudge in the refrigerator - it melts easily.  Or keep leftovers frozen and thaw out a piece at a time as needed for a few minutes for a softer texture.