1/2 cup coconut oil
1/2 cup honey (make it vegan by subbing with agave)
1/2 cup + 2 tbsp cocoa powder
2 tbsp peanut butter, plus more for the swirl
1. Line a loaf pan with parchment paper
2. Warm up the coconut oil in the microwave for 15 seconds to make sure it is in liquid form. Stir in the honey. Next, stir in the cocoa powder and peanut butter until well combined. Pour into the prepared loaf pan.
3. Drop a few spoonfuls of peanut butter on top of the fudge and, using a knife, swirl it into the fudge. Place in the freeze for 15-20 minutes. Serve cold or re-freeze to store for a later time.