Lightly grease a standard size loaf pan (9″x5″) with coconut oil and line with a piece of parchment paper cut to fit the length of the pan. Leave some paper to come up the sides of the pan, this will help to remove the fudge once frozen.
Begin by making the chocolate layer. In a small saucepan on low heat, add the coconut oil and allow it to melt. Add in cashew butter, whisk well to combine, add cocoa powder and sea salt and whisk again.
Once the mixture is well combined, transfer it to the loaf pan, using a spatula to help even it out.
Transfer loaf pan to the freezer for 15-20 minutes to allow it to solidify before adding the caramel layer.
While fudge is freezing, prepare the caramel layer. In a small saucepan (use the same one, just rinse out the chocolate) on low heat, add the coconut oil and allow it to melt. Add in cashew butter, maple syrup and sea salt, whisking well to combine.
Remove loaf pan from the freezer and cover chocolate layer with caramel layer, spreading it out evenly.
Transfer to the freezer for 1 hour or until fudge is completely solid.
Once the fudge has hardened, remove from the pan (using the parchment paper to help remove it), allow to sit at room temperature for 5 minutes before cutting into squares.
Fudge can be eaten immediately or stored in a bag or air-tight container in the freezer for up to 3 months.