Line a loaf pan or small baking dish with parchment paper.
Melt jar of coconut butter by placing the jar in a bowl of hot water. *Important* Stir to incorporate oil that separates.
Pour coconut butter into a small glass measuring cup. Stir in monkfruit, milk and vanilla. Sweeten to taste. (mixture will thicken)
Transfer mixture to loaf pan and spread smooth with a spatula (only fill ¾ of the pan)
Cover fudge with strawberry slices. Press in gently.
Chill for about 30 minutes until firm. Slice into pieces. ENJOY! :)
Notes
To store: Keep refrigerated for up to 1 week. Freezing not recommended since berries will get mushy when thawed.Sweetener Swap: you may use any dry powdered sweetener you like. I would start with 1-2 tsp. Always taste and adjust to your personal preference. Liquid stevia drops work too!If you prefer a liquid sweetener such as maple syrup, reduce the milk in the recipe by the same amount. I would try 2 teaspoon pure maple syrup.