In large bowl, blender, or food processor, mix together the coconut oil, peanut butter, honey, and vanilla.
Add the cocoa powder and salt and stir until mixed well.
Pour mixture into a small container lined with parchment paper. I used a 6x9 inch glass casserole dish. Spread into an even layer and refrigerate or freeze for at least an hour before adding the caramel topping.
While the fudge sets, prepare the caramel sauce by following the recipe below.
Pour ½ cup of the caramel sauce onto the fudge and spread to cover evenly. Sprinkle with course sea salt, cut into small squares, and enjoy!