Instructions

• Place 2 cups chocolate chips, 1 cup canned coconut milk, and 1/4 cup coconut palm sugar (or 1/4 cup raw honey, optional) in a medium saucepan or in the bowl of a slow cooker; stir to combine.
• Stove-top method: Set the saucepan over low heat and stir constantly with a heatproof spatula until the chocolate is completely melted and the mixture is smooth, about 8–10 minutes. Do not let it boil; lower the heat if it begins to simmer.
• Slow-cooker method: Cover and cook on LOW until the chocolate is melted and the mixture is smooth, about 1 hour, stirring every 15–20 minutes. If the mixture starts to bubble, reduce to the lowest setting.
• Remove from heat and stir in 1 teaspoon pure vanilla extract until fully combined.
• Let cool to near room temperature, then transfer to a covered glass container and store in the refrigerator. The hot fudge will thicken when chilled.
• To serve after refrigeration, reheat gently over low heat, stirring until loosened and warm.