Add coconut milk, coconut sugar, maple syrup, coconut oil, and salt into a saucepan.
Heat on medium, stirring constantly, until thick and glossy.
Mix brewed coffee, cocoa powder, and cornstarch in a bowl until smooth.
Pour coffee mixture into the saucepan slowly, whisking continuously.
Cook for 3–4 minutes until fudge thickens significantly.
Remove from heat and add vanilla extract.
Transfer mixture into a lined dish and smooth the surface evenly.
Refrigerate for 2 hours or until set firmly.
Slice into squares and serve confidently.
