2 13.5ozcans of unsweetened, full-fat coconut milk
¾cupchopped nuts of choiceoptional, I like walnuts or hazelnuts
Line a 8x8 pan with parchment paper. Set aside.
Pour the coconut milk into a medium saucepan. Heat the milk over medium-high heat until boiling. Reduce to a simmer and cook for 5-7 minutes, stirring occasionally.
Whisk in the honey and simmer for another 25-30 minutes. You want to reduce the mixture to 2 cups of liquid. After about 20 minutes check to see how much it has reduced by pouring the mixture into a glass measuring cup.
When you have reduced the mixture to 2 cups of liquid, remove it from the heat. Stir in the chocolate chips, vanilla and salt until the chocolate is melted. Stir in the nuts. Pour the mixture into the prepared pan.
Refrigerate for 2 hours until set. Cut into squares and enjoy! Store the fudge in the refrigerator between serving.
*For coconut milk, I use the brand Natural Value from Amazon. It is packed in a BPA-free can and only contains coconut extract and water.*I buy dairy-free chocolate chips in a big bag from Costco. The brand Enjoy Life is also dairy-free.