Heat all ingredients in a saucepan over medium-low heat, stirring until melted and creamy.
Pour the fudge mixture into a parchment-lined 9" x 5" loaf pan. Top with cacao nibs, nuts, seeds, and/or dried fruit. Allow fudge to cool completely, or transfer to the refrigerator to speed up the process.
Slice fudge into squares and enjoy!
Store any leftovers in a zip-lock bag and keep in the refrigerator or freezer.
*You can also use sunflower butter or cashew butter.
**Make the recipe keto or low-carb by replacing the pure maple syrup with Stevia or Swerve Sweetener. Start with 3 tablespoons and add more to taste.