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In a medium-sized saucepan, combine the coconut oil and the peanut butter over medium-low heat. Stir until well combined as the mixture begins to melt.
Stir in the sweetener and cinnamon.
Increase heat to medium, stirring constantly, until the sweetener has melted completely. Your fudge mixture should be smooth with no visible granules.
Remove from heat and stir in the unsweetened coconut and hemp seeds.
Set aside and allow mixture to cool slightly.
Carefully spoon into silicone mini muffin tins until ¾ full.
Sprinkle with sea salt if desired.
Freeze for 15 minutes until set. Remove from tins and store in an air tight container in the freezer.