1. Melt chocolate chips in the microwave in 30 second intervals, stirring until smooth and shiny. 

2. Stir in sunflower seed butter and coconut oil until a chunky mixture forms. The chunky sunflower seed butter should clump up into small pieces throughout the mixture and once frozen will create delicious crispy pieces in the fudge. 

3. Pour into a 3”x6” glass tupperware container that has been lined with parchment paper. 

4. Freeze until solid, about 30 to 60 minutes. Slice into chunks and keep in the freezer until ready to serve.