Over a double boiler, add the chocolate, sun butter or nut butter and maple syrup. Mix until the mixture is evenly melted and smooth.
Pour or transfer the thick mix into a parchment-paper lined 9X5 inch loaf pan. Even it out using a spatula. Chill for an hour.
Slice into squares and serve. Store in the fridge for upto 2 weeks and freeze for months.
To make those entirely refined sugar-free, use dark chocolate. Mix 2-3 tbsp unrefined sugar such as Coconut sugar, date sugar or other unrefined sugar into warm maple syrup until combined then add mixture to the warm nut butter.
Depending on the climate you live in, fudge will soften at room temperature after a while , so don’t leave it out of the fridge or freezer for too long.
The fudge should be refrigerated and can be stored up to 3 weeks.
If you like, you can sprinkle them with some crushed pink sea salt or you can either mix it into the batter.