Line an 8x8 inch pan with parchment paper and set aside.

Add chocolate chips, condensed coconut milk, butter, and powdered erythritol to the slow cooker.

Cover and cook on low for 2 hours, stirring once halfway through, until chocolate is completely melted and smooth.

Stir in vanilla extract and sea salt until well combined.

Pour the fudge mixture into the prepared pan and smooth the top with a spatula.

Refrigerate for at least 3 hours or until firm, then cut into 16 squares and serve.