Line an 8 by 8 inch pan with parchment paper.
In a small pot, make the chocolate layer. Melt the coconut oil, then add the peanut butter, cocoa powder, maple syrup, and vanilla extract. Stir to combine well, then pour the mixture into the prepared pan.
Rinse out the pot, then prepare the peanut butter fudge layer. Melt the coconut oil, then add the peanut butter, maple syrup, and vanilla. Stir to combine well.
Pour the peanut butter fudge over the chocolate fudge in the pan, then swirl with a knife (or similar). Place the pan in the freezer for at least 45 minutes to solidify, then cut the fudge into 25 squares. Store in the refrigerator.