Rich, glossy, and deeply chocolatey, this fudge gets its silky texture from a base of full-fat coconut milk simmered with cocoa powder and cane sugar until smooth. Melted dairy free chocolate chips and a touch of vegan butter bring it together into a mixture so smooth it barely needs stirring before it sets. A handful of chopped walnuts or pecans adds crunch if you want it, and a sprinkle of flaky sea salt on top gives every square that perfect sweet-salty finish. It chills into firm, sliceable squares that taste every bit as indulgent as classic fudge. This one's an easy, reliable treat to keep on hand for a lactose free dessert table, no fuss involved.
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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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