2-1/2 cups Chocolate Chips
1/4 cup coconut milk, (canned, not in a carton)
1/4 cup raw mild honey
Dash of sea salt
1 teaspoon pure vanilla extract
Add chocolate chips, coconut milk, honey and salt, into your crock pot and stir to combine. Cover and cook on low 2 hours without stirring. It’s important that lid remain on during this 2 hours. After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature…approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss. Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces.