• Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with coconut oil. Set aside.
• In a microwave-safe bowl, place both ingredients and microwave by 30-second bursts, stirring between each, repeating this step until the chocolate chips are fully melted and a thick mixture forms. You can also bring both ingredients to a non-stick saucepan, stir and melt over medium heat.
• Transfer the fudge mixture into the prepared loaf pan and refrigerate for 1-2 hours or until the fudge hardens.
• Remove from the fridge, slice into 18 squares and serve at room temperature for best texture.

Storage

• Store leftovers in an airtight container in the fridge for up to 4 weeks or freeze and thaw in the fridge the day before or a few hours at room temperature.