Line a small flat dish8 x 8" square pan parchment paper - for thicker fudge you could also use a 9" loaf pan
Add coconut milk to medium saucepan and bring to a boil over medium-high heat
Add ¼ cup honey and reduce heat to low
Simmer for 25 - 30 minutes, stirring occasionally to keep from boiling to hard, until liquid has reduced by about half
Remove from heat
If not using right away for this recipe, cool to room temperature and store in airtight container in refrigerator for up to a week
Add cacoa butter, nut butter, the rest of the honey, and your condensed coconut milk to medium saucepan
Heat over medium-low heat while stirring until mixture thickens, turns shiny and starts to ball up a little bit - 6 - 8 minutes (if you have a thermometer, it should be 210 °F - 220 °F)
Remove from heat
Pour mixture into heat-safe mixing bowl and allow to cool to 100 °F - 110 °F
Add vanilla
Use an electric mixer to beat mix on high speed until it starts to lose its glossiness and has a slightly pudding-like consistency - about 5 - 6 minutes
Pour into parchment lined pan
Chill for two - three hours in fridge for cutting into chunks and serving