Only 5 ingredients in this fudge and it's very tasty and not overly sweet. I'm going to double this recipe next time because I didn't feel it made enough!!! There is no real cooking time here, the original recipe suggest 30 minutes to set up in the fridge. I left it over night though, I like it good and solid. It will stick so line your tin with parchment and make sure some comes up the sides so you can remove it from the pan.
I got the original recipe from Angie-Gluten Free Club.com
***Do not use anything but coconut oil, it won't set up properly***
Melt the coconut oil then add it and all the other ingredients into a food processor.
Process until smooth, then pour into lined muffin tins or a square baking pan (if you have silicone muffin tins or pan it works best because you can just pop out the fudge. If you use a metal one like I did you will have to line it with something. I used a 10"x7"x2" pan. It was a bit big but was adequate.
Chill until set, about 30 minutes. Pop out of the pan and cut into small pieces.