1/4cupcoconut sugar(optional honey or maple syrup)
dash of sea salt
1teaspoonpure vanilla extract
Add chocolate chips, coconut milk, coconut sugar, salt, and coconut oil, stir to combine. Next, cover and cook on low 2 hours without stirring. It's important that lid remain on during the 2 hours.
After 2 hours, turn the slow cooker off, uncover, and add vanilla. IMPORTANT; Do not stir fudge mixture at this point. Allow to cool to room temperature, or it reaches 110 degrees with a candy thermometer.
Once cooled, use a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.
Lightly oil an "8x8" square pan. Pour fudge into pan, cover and refrigerate 4 hours or until firm. This fudge is very rich and meant to be eaten on occasion as a treat.
Canned coconut milk can be found in the Asian or organic sections of most grocery stores.
I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe.