Rich coconut milk and coconut oil melt together into a silky base for this fudge, creating a mixture that turns glossy and smooth the moment melted chocolate chips are stirred in. A touch of powdered sugar, vanilla, and salt rounds out the flavor, while chopped walnuts or pecans fold in for texture if you want that extra crunch in every square. It sets up firm in the fridge and slices into clean, giftable squares, finished with a sprinkle of flaky sea salt for a sweet-salty edge. Simple pantry staples and a no-bake method make this an easy one to pull together any time a chocolate craving hits. It's a solid pick for a vegan dessert table, no special equipment or baking skills required.
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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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