I’m back with another fudge recipe, and this one may be my best one yet. My Vegan Pecan Pie Chocolate Fudge is everything you know and love about pecan pie, rolled into an indulgent, fudgy square. Plus, they come together in only a few minutes, with just 7 ingredients! Getting your fix for pecan pie has never been easier, and I’m so excited to share this delicious, gluten-free, vegan-friendly recipe with you!
Let’s be honest: it’s not a proper holiday season without pecan pie. I don’t know about you, but in my house, pecan pie is a staple. Whether it’s for Thanksgiving or Christmas or just a casual December weekend, I’m always looking forward to getting a gooey slice of pecan pie. And of all the times I’ve had it, it never disappoints!
So, I knew that I had to come up with a healthier-for-you version of pecan pie that was also, well, a little more portable! As much as I love pecan pie, it’s not exactly and easy snack to tote around, but luckily, this recipe is.
This Pecan Pie Chocolate Fudge easily slices into 12 even squares, so it’s easy to grab one from your fridge and go! As a busy mom, I know what it’s like trying to eat a snack while also wrangling your kids and running out the door. This recipe makes it so incredibly easy to satisfy your holiday cravings without sacrificing your health… or empty hands!
Plus, what’s great about this recipe is that it comes together with only 7 different ingredients. And, it’s vegan, gluten-free, dairy-free, and refined sugar free, which means it’s perfect for everyone (hopefully)! Run to your kitchen and make this recipe ASAP – I promise that you are going to love it.
What You Need to Make This Pecan Pie Chocolate Fudge
- Non-Dairy Chocolate Chips: I recommend using non-dairy chocolate chips to keep this recipe dairy-free and vegan-friendly, but any chocolate chips will work well in this recipe!
- Coconut Oil: In this recipe, we’ll be using coconut oil to help melt down our chocolate! Coconut oil and chocolate makes for the perfect melty combination, and will harden perfectly once we freeze the fudge!
- Almond Butter: Almond butter and chocolate is the perfect combination, and helps to bring out the nutty flavor of the pecans!
- Coconut Cream: This is the top part from a can of full-fat coconut milk – you can discard the liquid or use it for something else.
- Vanilla Extract: If you’ve made my recipes before, then you’ll know that vanilla extract is always a “must”. It makes all sweet treats taste even better, and shouldn’t be skipped!
- Maple Syrup: Maple syrup adds the perfect amount of sweetness, without the refined sugars! I love it as a natural sweetener, and I know you will too.
- Pecans: Of course, we need pecans in order to make pecan pie!
- Sea Salt: A little flaky sea salt makes for the perfect finishing garnish that helps to balance out the sweetness. This step is optional, but highly recommended!
How to Make This Pecan Pie Chocolate Fudge
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Start by lining a loaf pan with parchment paper; I recommend spraying the pan first so that the parchment sticks to it.
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Heat a small pot on the stove over low heat and pour in the chocolate chips, coconut oil, and almond butter.
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Stir the mixture together until it’s fully melted and totally smooth.
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Then, remove the mixture from the heat and add-in the coconut cream, vanilla, maple syrup, and 1/2 cup of the pecans. Stir everything until it is well-incorporated.
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Transfer the mixture into the loaf pan and use the back of a spatula to evenly spread it out.
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Add the remaining chopped pecans and sea salt to the top.
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Place your loaf pan in the freezer for about 2-3 hours, until the fudge solidifies.
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Slice your fudge into 12 even squares.
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Eat and enjoy!
How to Store This Pecan Pie Chocolate Fudge
To keep this fudge to hold, I recommend storing it in either the refrigerator or freezer. It will stay fresh in the refrigerator for up to two weeks or in the freezer for up to one month.
If you to freeze it, simply transfer the fudge squares into a freezer-safe container and keep in the freezer until you’re ready to eat. Then, let the bars thaw on the counter for about 5-10 minutes, until they soften enough for you to eat!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
Ingredients
- 1 ¾ Cups Non-Dairy Chocolate Chips
- ¼ Cup Coconut Oil
- ⅔ Cup Almond Butter
- ½ Cup Coconut Cream, This is the top part from a can of full-fat coconut milk. You can discard the liquid.
- 1 ½ Teaspoons Vanilla Extract
- 3 Tablespoons Maple Syrup
- ⅔ Cup Pecans, finely chopped
- Sea Salt , for garnishing
Instructions
- Start by lining a loaf pan with parchment paper; I recommend spraying the pan first so that the parchment sticks to it.
- Heat a small pot on the stove over low heat and pour in the chocolate chips, coconut oil, and almond butter.
- Stir the mixture together until it's fully melted and totally smooth.
- Then, remove the mixture from the heat and add-in the coconut cream, vanilla, maple syrup, and 1/2 cup of the pecans. Stir everything until it is well-incorporated.
- Transfer the mixture into the loaf pan and use the back of a spatula to evenly spread it out.
- Add the remaining chopped pecans and sea salt to the top.
- Place your loaf pan in the freezer for about 2-3 hours, until the mixture solidfies.
- Slice your fudge into 12 even squares.
- Eat and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I made this today and it is delish! Subbed a small can (7.4 oz.) of coconut sweetened condensed milk for the coconut cream and only added 1 tablespoon of maple syrup. I used Lily’s chocolate chips so it is not so gooey sweet but I think it’s enough for the sugar eaters in my house. It’s also pretty enough to give as a gift and easy to make. Thank you for this amazing recipe!
Woohoo! I am so thrilled to hear that it turned out so well for you, Joy! Thank you so much for making this recipe, and for leaving such a sweet review!
I followed the recipe, but mine turned out gloppy and separated. Not sure what I did wrong. Disappointed.
Hi Erika, I’m so sorry to hear that! It could be a number of things. It could have been the consistency of your coconut oil, or perhaps it needed to freeze longer! Every freezer is different. Did you try leaving it in the freezer for a longer period of time? Also, if it’s separated, perhaps it needed to cook longer on the stove. You’ll want to make sure that all of the ingredients are smooth and well-incorporated. I hope this helps!
Just wanted to drop a line to say thank you for this recipe. I made these the other week for Christmas, brought over to my friends’, then they had other guests and their kids trying the fudge, and all in all everyone just loved it!
I am so glad that it turned out so well for you and your guests, Ivana! Thank you so much for your review!