Add all ingredients to a small bowl and mix well until thoroughly combined and no coconut oil lumps remain.
Your mixture will be glossy and about the consistency of brownie batter.
Pour into lined mini-muffin pan (12 count) and place in refrigerator for a minimum of 1 hour or freezer for about 30 minutes until the fudge "sets up."
- 1/2 cup coconut oil, softened
- 1/2 cup cocoa powder
- 1/2 cup peanut butter
- 1/4 cup honey
- 1/2 tsp vanilla extract
- Optional chocolate chips