Rich, full-fat coconut milk melts together with dairy free chocolate chips and a touch of cocoa powder into a glossy, ultra-smooth base for this fudge. A splash of vanilla and a pinch of fine salt round out the flavor, while chopped walnuts or pecans fold in for texture if you want the crunch. Everything sets up in the fridge into firm, clean-cutting squares — no candy thermometer, no fuss. Finish with a scatter of flaky sea salt for that sweet-salty contrast, then slice into 16 pieces for sharing. It's a simple, crowd-pleasing treat that fits neatly into a gluten free spread.
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Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
Combine the full-fat coconut milk, organic cane sugar, and cocoa powder in a medium saucepan over medium heat, whisking until the sugar dissolves and the mixture is smooth, about 3 minutes.
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