Scoop 1/4 cup cocoa coconut almond butter into a sauce pan.

Heat on low until smooth and easy to stir. If it's too thick, keep it on the heat because you need to be able to pour it easily.

Pour it into a freezer safe container that's lined with parchment paper.

Let it sit in the freezer for 20 minutes.

Scoop 1/2 cup smooth almond butter into a sauce pan.

Heat it on low until it's smooth and thin enough to stir easily.

Remove the container from the freezer and pour the smooth almond butter on top of the solidified cocoa coconut almond butter.

Place back in the freezer for 30 minutes until the top is solid to the touch.

Heat the remaining 1/4 cup of cocoa coconut almond butter in a sauce pan on low until thin and easy to stir.

Remove the container from the freezer and pour on top of the other layers.

Heat 1/2 tbsp of smooth almond butter and using a spoon, let it drip evenly on top of the almond butter mixture.

Take your spoon or a toothpick and lightly move it around to create the marbelized look on top.

Place it back in the freezer for a minimum of 6 hours. If it's easier to let it sit in the freezer overnight, that works too.

Remove the container from the freezer and using a spatula remove all of the fudge onto a cutting board or plate.

Slice the almond butter fudge into squares.

Serve it all or separate it into smaller serving sizes in the freezer or refrigerator. If you refrigerate it, finish it within four days.