Place 2/3 cup coconut oil, 1/4 cup + 1 tbsp honey, and 2/3 cup cocoa powder in a blender. Blend until evenly combined. Pour into prepared pan and freezer until set, about 15 minutes.
Clean blender. Add 1/2 cup peanut butter, 1/4 cup coconut oil, and 2 tbsp honey to the clean blender. Blend until evenly combined.
Remove pan from freezer. Pour the peanut butter mixture over the set chocolate layer and freeze for 10-15 more minutes. Fudge should be hard to the touch, but still soft enough to cut.
Remove fudge from pan. With a sharp knife, cut fudge to size preference (I did 18 pieces, feel free to adjust size to preference). Store slices in an airtight container in the fridge.