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Line a small loaf pan or square cake pan with parchment paper and set aside.
In a microwave-safe bowl or on the stovetop, melt your pecan butter with coconut oil.
Stir through your pure maple syrup and mix until fully incorporated.
Pour the fudge mixture into the lined pan and refrigerate for at least an hour, until firm.
Once the fudge is set, use a sharp knife to slice into pieces.