This dairy-free fudge doesn’t require a candy thermometer or much fuss and rivals its more traditional counterpart in the flavor department. It’s super adaptable, so feel free to mix in your favorite nuts, dried fruits or seeds. The one thing to know before starting out is that the fudge needs to chill for at least 8 hours, so it’s a good recipe to make the day before you actually plan on serving it. Obviously if you’d like this fudge to be completely vegan, be sure you’re using a vegan chocolate and choose an alternate sweetener like agave.
Toast the coconut: In a large, dry, hot saucepan, add the coconut and toast over low heat, stirring occasionally to encourage even toasting, for about 3 minutes or until fragrant and golden brown. Remove coconut from pan immediately and spread onto a clean plate.
Make the fudge: Line an 8×8-inch baking dish with parchment paper and set aside.
Place coconut milk, honey and coconut oil in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low and stir in the chocolate until just melted and combined. Stir in the vanilla extract and remove from heat.
Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment and mix on medium-high speed for 2 minutes. Fold in the walnuts and 1/2 of the toasted coconut.
Pour into the prepared baking dish and sprinkle with remaining toasted coconut. Refrigerate until firm, at least 8 hours or overnight. Slice into small squares, and keep refrigerated until ready to serve.
Store the fudge, tightly wrapped in plastic, in the refrigerator for up to 2 weeks or in the freezer for 3 months.