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Line an 8×4-inch baking loaf pan with parchment paper, leaving a little overhang for easy lifting.
Drain off the excess oil on top of your peanut butter before using and measuring.
In a medium bowl, mix together the peanut butter, honey, and melted coconut oil until smooth.
Transfer the mixture to the prepared pan and spread evenly across with a spatula.
Refrigerate for about 3-4 hours, or until firm. For a faster set, place in the freezer for about 1 hour — just until solid.
Once set, cut the fudge with a large sharp knife into approximate 1 inch squares and store in an airtight container in the fridge.