Mix the ingredients. Add the coconut butter, cocoa powder, maple syrup, vanilla extract, and sea salt to a large bowl and mix until well combined. The mixture will appear smooth and liquid at first, but as the coconut butter mixes with the maple syrup, the mixture will thicken.
Press the mixture into a pan. Transfer the mixture to a parchment paper-lined baking dish (I used a 6.5" x 6.5"/15.5 cm x 15.5 cm glass container) and press it into a smooth, even layer. The easiest way to do this is to spread the coconut fudge into an even layer first and then use the back of a spoon to smooth it out.
Chill. Transfer the fudge to the freezer to firm up, for about 30 minutes. Then remove the fudge from the baking dish (by lifting the parchment paper) and cut it into squares. If the fudge is too firm to cut, let it thaw slightly and/or run your knife under hot water for easier cutting.
Store. Leftover coconut fudge keeps well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze for up to 3 months.
*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.