Place melted coconut oil, applesauce, almond butter and maple syrup in a blender or food processor and process until smooth. Add pecans and process again leaving small chunks or processing until smooth as preferred.
Taste and add sweetener of choice if needed.
Meanwhile, line a loaf pan with parchment or wax paper such that it hangs over the edges. Pour fudge batter into the loaf pan.
Place loaf pan in the freezer for 30 to 45 minutes or until the fudge has solidified into a slab without over-hardening (you should still be able to run a knife through the fudge relatively easily).
Remove fudge slab from pan by pulling up on paper and then gently peel back the paper before slicing.
Slice the slab vertically into bars – you should be able to get at least 8 clean bars. Continue to cut down to 24-30 squares.
