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1
Preheat the oven to 325.
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2
Cut up your butter into small chunks and let it chill in the freezer.
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3
In a food processor pulse together confectioner's sugar, granulated sugar, and salt until fine. Carefully not to pulse it for too long or else it'll burn.
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4
Add in the flour and butter and pulse it for 20 seconds until pea-sized pieces form.
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5
Pour the dough into a 9x9 inch prepared (greased and floured) pan, and press it into a single layer.
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6
Bake for 35 minutes, or until the top is tan.
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7
Let the crust cool on the tabletop or on a rack on top of the tabletop.
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8
In a small bowl whisk together coconut milk, yogurt (I used plain and unstrained), salt, and honey.
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9
Taste for sweetness, if you like it sweeter add more honey.
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10
When it is smooth, and the crust has cooled significantly you can pour the mixture on top of the crust.
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11
In a small bowl, combine coconut milk, Dutch processed cocoa powder, sugar, salt, and a smidget of vanilla extract.
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12
Set the bowl over a small saucepot with some simmering water. Heat and whisk the mixture over the double boiler until smooth and combined. Should take about 2 minutes.
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13
Dollop teaspoons of your fudge sauce throughout the yogurt.
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14
Use a toothpick to make swirls and cool designs.
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15
Place the entire pan into the freezer to chill. It should be frozen in 6 hours, but overnight would be best.
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16
Warm a knife in hot water and wipe it dry with a towel.
