Place nut butter and solid butters in a medium saucepan over low heat.
Heat, stirring occasionally, until thoroughly melted and combined.
Turn off heat.
Add remaining ingredients and stir to combine.
Pour melted fudge ingredients into an 8x8 pan.
Freeze until solidified.
Thickness: This recipe makes fairly thick fudge pieces. You can use another size pan for thinner or thicker pieces. Cutting the recipe in half will also yield thinner fudge pieces.Consistency: Using a combination of MCT oil and butter will yield a soft fudge. Using any other combination of fats will yield a different texture. The more coconut oil used, the more solid the resulting fudge will be.Cocoa and Sweetener: Adjust sweetener and cocoa to taste. Adding more of both will yield a more traditional fudge flavor. Using less will let the flavor of the adaptogens to stand out more.Nut / Seed Butter Options: I've made this with both almond and sunflower butter and both options taste great. This recipe is very similar to Phat Fudge, which is based on tahini, so that's a great option too!Serve Chilled: This fudge is best served chilled. Depending on the fats used, it might serve well at room temperature (if using a granulated sweetener and coconut oil). Otherwise, serving chilled is best--frozen is great too!