Instructions

1. Line an 8×8-inch baking dish with parchment paper, and set it aside.
2. Pour the coconut milk into a 6-quart slow cooker, then add the chocolate chips, vanilla, stevia, and salt, and stir to combine.
3. Cover with a paper towel, and place the lid on slightly ajar to allow steam to escape. (Water is the enemy of chocolate!)
4. Cook on LOW for 11⁄2 hours. Turn off, and stir the mixture well until it’s smooth.
5. Spread the fudge mixture in an even layer in the prepared baking dish.
6. Chill in the fridge for 1 hour or until firm.
7. Cut into 25 equal square pieces, and store in an airtight container in the fridge up to 2 weeks.