2 1/3 Cup Semi-Sweet chocolate Chips
1 Can Canned Organic Coconut Milk (Natural Value)
1/4 Cup Raw Honey (My Local Honey)
Boil the coconut milk in a saucepan over medium high heat, if milk begins to bubble up rapidly, remove from heat for a few seconds.
Reduce the heat to medium low and whisk in the honey.
Simmer until it is reduced by half, this can take 30-45 minutes depending on the thickness of the coconut milk you use.
Cool completely before using.
Store in a sealed container in refrigerator.
Line a 9-inch square baking pan with parchment paper.
Combine chocolate chips and condensed milk in a heavy saucepan.
Warm over lowest possible heat, stirring until smooth (about 5 minutes).
Remove from heat.
Spread evenly into prepared baking pan.
Refrigerate for 2 hours or until firm.
Lift from pan and remove paper.
Cut into desired shapes, (you can use cookie cutters for this).