• Line an 8 x 4-inch loaf pan with parchment paper, leaving some overhang on the sides.
• In a large mixing bowl, whisk together apple butter, peanut butter, melted coconut oil, maple syrup, and nutmeg until smooth.
• Pour the mixture into the prepared pan and spread evenly.
• Cover with plastic wrap and freeze for 1-2 hours or until firm.
• Once set, lift the fudge out of the pan, place it on a cutting board, and cut into 1-inch squares.

For the Homemade Apple Butter (about 1.6 lbs. (750g))

• Combine all the ingredients in a large pot. Cover and cook over medium-low heat for 1 hour, stirring occasionally, until apples are soft.
• Use an immersion blender to puree the apples into applesauce, or mash with a fork for a chunkier texture.
• Continue cooking on low heat, uncovered, for another 45 minutes to 1 hour, stirring every few minutes until thickened.
• Once thick, transfer to a glass jar. Store in the fridge for up to two weeks or freeze for longer storage.