Step 1

In a medium size sauce pan combine the coconut oil and the peanut butter over medium low heat.

Step 2

As the mixture begins to melt stir until well combined.

Step 3

Stir in the cocoa powder, vanilla (if using) and the sweetener.

Step 4

When the mixture has completely melted (your fudge mixture should be smooth with no visible granulars) remove from heat and stir in the coconut flakes and the hemp seeds.

Step 5

Set aside and allow mixture to cool slightly.

Step 6

Carefully spoon into silicone mini muffin tins until 3/4 full.

Step 7

Sprinkle with sea salt if desired.

Step 8

Freeze for 15 minutes until set. Remove from tins and store in an air tight container in the freezer.