• Line an 8 x 8-inch baking dish with parchment paper, and set it aside. Pour the coconut milk into a 6-quart slow cooker. Add the chocolate chips, vanilla, stevia, and sea salt, and stir to combine. Cover with a paper towel, and place the lid on slightly ajar to allow steam to escape.
• Cook on LOW for 1½ hours.
• Turn off, and stir the mixture well until it is smooth. Spread the fudge mixture in an even layer in the prepared baking dish. Chill in the refrigerator for 1 hour or until firm.
• Cut into 25 equal square pieces, and store in an airtight container in the refrigerator for up to 2 weeks.

Note:

• The fudge tastes best once it’s been in the refrigerator for 24 hours.