1 cup sunflower seed butter
1/3 cup coconut butter, softened
1/3 cup coconut oil, melted
1/4 cup pure maple syrup
1 t pure vanilla extract
1/2 t salt
Add all ingredients to a large bowl. Mix well. Alternatively, you can place all ingredients in a blender (except the shredded coconut) and pulse on high for about 1-2 minutes.
Line a baking pan with parchment paper and pour the mixture into the pan. Spread into an even layer with a spatula.
Freeze for 30-35 minutes, or until firm.
Slice into twelve squares and store in an airtight container in the refrigerator if you like softer fudge, or in the freezer if you like firmer fudge. Keep these bars in the freezer for up to 2 months.