Step 1: In small saucepan, add cocoa powder, coconut milk, sugar, and salt. Mix over medium-low heat, stirring until smooth and creamy. Let come to low boil and continue stirring and cooking for about 5 minutes. Add vanilla, stir again, and remove from heat. Let mixture cool completely. (You can speed this up in fridge, but do not let it harden.)
Step 2: While chocolate is cooling, whip (or blend) coconut cream concentrate, coconut oil and avocado in a mixing bowl (or blender), until creamy and smooth.
Step 3: Add cooled chocolate mixture to avocado mixture and whip (or blend) again until very creamy and smooth, scraping sides as needed.
Step 4: Line an 8×8 baking dish with parchment paper. Pour fudge into pan, spreading out evenly.
Step 5: Chill fudge in fridge until firmly set (about an hour).
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