Heat the dark chocolate chips and coconut milk in a pot over medium-low heat. Stir continuously to prevent burning. You can also use a double boiler or a heat-proof bowl on top of a pot of simmering water to be extra careful. Continue to stir until the chocolate is completely melted and smooth in consistency. It will feel thicker than plain melted chocolate which is what we want!

Remove the pot from the heat and add the cashew butter, cacao powder, powdered sugar, vanilla, and sea salt. Stir well to distribute. The heat from the chocolate will melt the cashew butter and dissolve the cacao and powdered sugar. To ensure there are no clumps of powdered sugar and cacao, I recommend sifting the two together before adding them to the pot. I find you can also use a stiff whisk to break up any clumps. Stir well until well incorporated.

Pour the mixture into an 8 X 8 pan lined with parchment paper. Level off the top with a rubber spatula or an offset spatula. Tap the pan on the counter a few times to remove any air bubbles before transferring the pan to the fridge to set for at least 3 hours.

When ready to enjoy, sprinkle extra sea salt on top and slice into 6 rows and 6 columns to make 36 pieces of fudge. Store in an airtight container in the fridge for up to 10 days.