Line an 8x8 inch square baking pan with parchment paper, ensuring an overhang on at least two sides for extraction.

Combine the vegan chocolate chips and sweetened condensed coconut milk in a heavy-bottomed saucepan over low heat.

Stir the mixture constantly using a heat-resistant spatula until the chocolate is fully melted and the texture is homogenous and glossy.

Remove the pan from the heat source and immediately incorporate the vanilla extract and sea salt.

Transfer the fudge mixture into the prepared pan and level the surface with an offset spatula.

Refrigerate the pan for a minimum of 2 hours or until the fudge has reached a firm set.

Lift the fudge from the pan using the parchment handles and slice into 16 uniform squares using a sharp, warmed knife.