Melt the chocolate chips and coconut butter in the microwave, stirring every 30 seconds.
Transfer to a mini loaf pan lined with parchment paper.
Refrigerate until set at least 4-6 hours, preferably overnight.
Notes
Nutrition: this makes 16 one-inch square cubes of fudge. The nutrition facts are set for a 2 piece serving. Each serving has only 1 NET carb.Substitutions: nut butter or sunflower seed butter can be used to replace the coconut butter if desired. You may also sub in other flavors of sugar-free chocolate chips.To Store: the fudge will last at room temperature for 2-3 days or in the refrigerator for up to 2 weeks. Make sure it’s kept airtight. To Freeze: put the fudge pieces in an airtight container. It will last six months, and you can thaw quickly at room temperature and enjoy.