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Cut the butter into small chunks and let it chill in the freezer.
In a food processor, pulse together the powdered sugar, granulated sugar, and salt until the mixture is fine. Be careful not to over-process, as it can burn.
Let the baked crust cool completely on the tabletop or a wire rack.
Meanwhile, in a small bowl, whisk together 1/2 cup coconut milk, plain unstrained yogurt, salt, and honey until smooth. Taste and add more honey if you prefer a sweeter filling. Once the crust has cooled, pour this mixture evenly over the top.
In a separate small bowl, combine 1 cup coconut milk, cocoa powder, sugar, salt, and vanilla extract. Set this bowl over a small saucepan with simmering water, creating a double boiler.
Heat and whisk the chocolate mixture over the double boiler until it's smooth and fully combined, which should take about 2 minutes.
Remove from heat. Dollop spoonfuls of the warm fudge sauce over the yogurt layer. Use a toothpick to create swirls and patterns in the yogurt.
Place the entire pan into the freezer to chill. The bars should be frozen solid in about 6 hours, but leaving them overnight is even better.
When ready to serve, warm a knife in hot water and wipe it dry with a towel.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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