Preheat your oven to 350° F. Lightly oil a 7"x11" glass baking dish with coconut oil.
In a small sauce pan, combine the can of coconut milk, coconut sugar, and tapioca flour. Heat over medium heat and whisk to combine. Bring the mixture to a simmer and simmer for 25-30 minutes, whisking occasionally.
Once the mixture has simmered and thickened slightly, you can let the mixture cool completely or use it immediately. If you use the mixture while it is still warm, it will melt the chocolate chips in the fudge. Either way, the fudge will still taste fantastic!
In a large mixing bowl, place the oats, sea salt, vanilla extract, and peanut butter. Add the coconut milk mixture and stir to combine.
Add the chocolate chips and stir. Press the batter into the glass baking dish.
Bake for 18-20 minutes. The edges should begin to brown. Let cool, then cut into pieces and enjoy!