- Line an 9×5 inch bread loaf pan with parchment paper.
- Add the almond butter, coconut oil and honey to a saucepan over low heat.
- Once well combined, add in the chocolate chips, cinnamon, kashmiri chili, nutmeg and vanilla bean. Stir until melted.
- Pour the batter into the parchment lined pan, sprinkle with salt and put the pan in the freezer for an hour or until solid.
- Remove and cut into squares.
- Store fudge in freezer until ready to eat.