In a medium mixing bowl, stir almond butter with melted cocoa butter and maple syrup.
When the texture is smooth, stir in unsweetened cocoa powder and optional ingredients if desired.
Transfer the mixture into a loaf pan covered with parchment paper. Decorate with sprinkles on top if you like.
Freeze 15 minutes until the fudge is set and hard.
Cut into 16 small squares and store in an airtight container in the fridge (if you use cocoa butter) or in the freezer (if you use coconut oil). The fudge softens faster with coconut oil. That's why it is better to store in the freezer and pop out of the freezer a few minutes before eating.
Almond butter swap: you can replace almond butter with the same amount of peanut butter, sunflower seed butter, or tahini. Note that tahini and sunflower seed butter add a bitter aftertaste to recipes.Sweetener: any liquid sweetener works like agave syrup, rice syrup, date syrup, or honey (if not vegan). Keto option: replace maple syrup with sugar-free maple-flavored syrup.