Step 1

Line an 8-inch square baking dish with aluminum foil.

Step 2

In a 2-quart or larger slow cooker, combine chocolate chips, stevia, margarine, and coconut milk; mix well. Cover and cook on LOW 2 hours. Turn off slow cooker, and add almond and vanilla extracts. Do not stir.

Step 3

Allow fudge to cool 30 minutes. With a spoon, stir fudge 4 to 5 minutes, or until smooth. Pour fudge into baking dish and top with almonds.

Step 4

Refrigerate 6 hours, or until firm. Remove from foil and cut into 1-inch squares.