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Melt the dark chocolate in a bowl over a double boiler (or in the microwave) until just melted, be careful not to burn the chocolate.
In a large mixing bowl, combine the melted chocolate with the almond butter, coconut oil, and maple syrup. Use a whisk to combine until you have a smooth batter with no clumps.
Line an 8x8 square pan with parchment paper, then pour the chocolate mixture into the pan. Use a spoon to smooth out the top and corners. Place the pan in the freezer for about an hour before cutting.
Once frozen, use a sharp knife to cut the fudge into squares. Store in an airtight container in the freezer.