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Line a 9 x 9 inch baking dish with enough parchment paper to overhang all four sides for easy removal.
In a large bowl, combine the almond butter, coconut oil, and maple syrup and mix well with a wooden or large metal spoon.
Add the cocoa powder and chopped cashews and stir until combined. Fold in the cashews and chocolate pieces are evenly distributed.
Pour the batter into the baking dish, spreading it evenly to all four corners using an offset spatula or butter knife.
Sprinkle the fudge with the chopped cashews and freeze until hardened, 1 to 2 hours.
Remove the fudge from the baking dish, spreading it evenly to all four corners.
Cut into 4 x 3 grid to make 12 bars.