Add coconut milk, orange juice and sugar to a soup pot. Bring to a boil and lower the heat to simmer for 30-45 minutes. You are looking to reduce the liquid down to 2 cups.
Remove the pot from the heat and add in chocolate chips, cacao powder, cinnamon and sea salt. Stir until the chocolate chips are melted and all the ingredients are fully combined.
Pour in a baking dish lined with wax paper and top with orange zest and chopped pecans.
Place in the fridge and chill for at least 6 hours before cutting and serving.