Add the coconut milk and chocolate to a heavy-bottom saucepan. Heat over very low heat to melt, stirring.

When mixture is smooth and chocolate is melted, add nut butter and vanilla, stirring to incorporate.

Fold in remaining ingredients, gently mixing to a soft, paste-like consistency and adjust sweeteness. (NOTE: If the mixture seems too thick, add more coconut milk by tablespoon, mixing well after each addition. Keep in mind, the fudge solidifies in the fridge)

Spread the mixture into the lined pan and transfer to the refrigerator.

Chill for 2 hours or until solid.  

Cut into squares and store in an airtight container in the refrigerator.