In a heavy bottomed pot, combine coconut cream, butter, and sweetener. Simmer for 15 minutes until reduced slightly. (This is your sweetened condensed milk. Alternatively, you can use canned sweetened condensed milk.)
Let cool for 10 minutes, then add chocolate chips and stir until shiny.
When everything is melted and shiny, remove from heat and stir in the vanilla extract.
Working quickly, pour mixture into a small square pan lined with parchment paper (I used an 8×8″ pan)
Let mixture set for 1 hour before pouring caramel (if making). Let cool for 3 hours until slicing.
Caramel Process
In a heavy medium sized pot, melt coconut milk and coconut sugar over medium heat.
When mixture comes to a boil, turn down to a simmer and simmer for about 30-40 minutes, stirring every few minutes.
When mixture is thick and coats the back of a spoon, add the butter or coconut oil and cook for 5-10 more minutes until mixture is very thick.
Remove from heat and pour into a heat-safe bowl. Cool for 10 minutes and then pour, while still warm, pour on top of the fudge.
Let set in fridge for 2-3 hours before slicing. Add a finishing salt, if desired. (I used Malden flake salt)