Prep: 5 mins
Cook: 1 hr 30 mins
1 cup full-fat coconut milk
2½ cups sugar-free chocolate chips
1 t vanilla extract
1-2 t liquid stevia, to taste
⅛ t of salt
Line an 8×8-inch baking dish with parchment paper, and set it aside.
Pour the coconut milk into a 6-quart slow cooker, then add the chocolate chips, vanilla, stevia, and salt, and stir to combine.
Cover with a paper towel, and place the lid on slightly ajar to allow steam to escape. (Water is the enemy of chocolate!)
Cook on LOW for 1½ hours.
Turn off, and stir the mixture well until it’s smooth.
Spread the fudge mixture in an even layer in the prepared baking dish.
Chill in the fridge for 1 hour or until firm.
Cut into 25 equal square pieces, and store in an airtight container in the fridge up to 2 weeks.
Note: The fudge tastes best once it’s been in the fridge for 24 hours. Please refer to the Slow Cooker Cooking Guide for instructions on how to place the paper towels on top of the slow cooker.