Line a 8x8 pan with parchment paper. Set aside.
Add the entire can of coconut milk into a medium saucepan over medium-high heat until boiling. Reduce to low heat and simmer for 5-7 minutes, stirring occasionally.
Whisk in the coconut oil and honey and simmer for another 10 minutes. Remove mixture from heat and stir in the salt, vanilla, cocoa powder and chocolate chips until the chocolate is melted and smooth. Stir in the walnuts. Pour the mixture into the prepared pan and spread to the edges.
Cover with foil or plastic wrap and refrigerate for at least 2 hours or until set. Cut into squares and enjoy! Store the fudge in the refrigerator or the freezer until ready to serve.