Add 1 cup peanut butter and 2 tablespoon solid coconut oil to a microwave safe dish and heat for one minute until melted, then stir to combineStir in one tablespoon maple syrup, 1 teaspoon vanilla extract, pinch of saltUsing half of the mixture, pour evenly into 16 lined mini muffin tins, about ¼ fullStir 1½ tablespoons cocoa powder into remaining half of peanut butter mixture and pour evenly over peanut butter mixture in bottom of muffin tinsPop the tray into the freezer to set for at least one hour before transferring to a freezer safe containerMakes 16 pieces of freezer fudge