in a small saucepan over low heat (or in microwave) melt coconut oil and maple, then stir into sunflower butter
stir half of chocolate into sunflower butter mixture, then pour into prepared pan
add remaining half of chocolate to top of fudge mixture, then top with sea salt (TIP: before adding salt you can place another piece of parchment paper on top of fudge and flatten with the bottom of a glass, then gently remove and add sea salt)
freeze fudge until firm but not completely frozen (mine took a little over two hours)
remove from pan and slice into 12 squares
serve right away and store in refrigerator in an airtight container for several days (do not leave at room temp too long!)