Instructions

1. Simply mix all the ingredients together in a medium bowl, until smooth and creamy.  

   I use a stand mixer with a paddle attachment.  

   (Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft.)
    
   Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour).

   Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.
    
   Due to the nature of coconut oil, this fudge will melt if left at room temperature for long.

   Store in the freezer for best results.

   If you want to add a chocolate flavor try adding a scoop or two of Perfect Protein to the mix.