2-1/2 cups Chocolate Chips
1/2 cup coconut milk, (canned, not in a carton)
1/4 cup raw mild honey
Dash of sea salt
1 teaspoon pure vanilla extract
Add chocolate chips, coconut milk, honey and salt, stir to combine.
Cover and cook on low 2 hours without stirring. It's important that lid remain on during this 2 hours.
After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature...approximately 1 hour.
Using a large spoon, stir vigorously for 5-10 minutes until it looses some the gloss.
Lightly spray a 1 quart casserole dish with nonstick cooking spray.
Pour fudge into dish, cover and refrigerate 4 hours or until firm.
Cut into 30 pieces.