Step 2

Line a small square or rectangle dish like a glass food storage container or small baking pan with parchment paper. I used a small 7 x 8 ceramic baking pan that worked great for this. Set aside.

Step 5

In a small bowl, whisk together the melted coconut oil (you can microwave in a microwave-safe bowl), honey or maple syrup, cocoa powder, vanilla, and salt until smooth.

Step 8

Pour mixture into the lined dish. Refrigerate until solid, about an hour.

Step 11

If you want to add the shredded coconut on top, I'd pull it out of the fridge after 30 minutes to sprinkle on top and gently press into the chocolate fudge. Otherwise, if you sprinkle it on top after the full hour, the coconut shreds will just slide right off and won't really stick to your fudge.

Step 14

Cut into small pieces, and enjoy!