½ cup sweetened condensed coconut milk (1 14 oz can full-fat coconut milk, ¼ cup raw honey)
2 TB coconut oil
12 oz chocolate chips (regular or dairy-free, see link below)
Optional: 1 cup of chopped walnuts or pecans
Directions
To make the sweetened condensed coconut milk, pour the can of coconut milk into a small pan and heat over medium-high heat until boiling, about 5 min. Watch closely so it doesn't bubble over, and whisk regularly. Reduce heat, bring to a simmer, add the honey, whisking until it's dissolved. Allow to simmer for 30-45 min, or until liquid is reduced by half. Remove from heat and allow to cool completely if storing in the fridge. (This should last a week when stored in a sealed container in the fridge.)
In the same saucepan, melt together ½ cup of the condensed coconut milk, chocolate chips, and coconut oil until smooth.
Pour into an 8 x 8 baking dish, lined with parchment paper for easy removal. (Sprinkle in the nuts at this time, if desired.)
Place the dish in the fridge to set for at least 4 hours.
Slice and serve chilled for best texture.
Recipe by OFM at http://organicfibromommies.net/2014/12/easy-dairy-free-fudge/