Gently melt the coconut oil and butter on the stove. Remove from heat to cool slightly.
Add the maple syrup, cacao, vanilla, salt, cooled coconut oil and butter to a bowl and whisk until combined.
Line a small container or dish with a piece of baking paper (I use a small tupperware container for fudge as I don’t have any smaller dishes). Then, pour mixture on top and smooth with a spatula. Refrigerate for around one hour.
Remove fudge from the fridge and slice into small, bite-sized pieces. Sprinkle with shredded coconut and enjoy.