This rich, glossy fudge comes together on the stovetop with melted chocolate chips, full-fat coconut milk, and coconut oil, whisked until silky smooth. A touch of powdered sugar and vanilla round out the sweetness, while a sprinkle of flaky sea salt on top gives every square a little contrast. Chopped walnuts or pecans add optional crunch, and the whole batch sets up firm in the fridge before you slice it into neat, giftable squares. It's a naturally rich, no-bake treat that's simple to pull together, and it's a solid pick for a gluten free dessert table.
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Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
Combine the coconut milk and coconut oil in a medium saucepan over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges and the coconut oil is fully melted, about 3–4 minutes.
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