I'm back with another fudge recipe, and this one may be my best one yet. My 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!
- 1 3/4 Cups Non-Dairy Chocolate Chips
- 1/4 Cup Coconut Oil
- 2/3 Cup Almond Butter
- 1/2 Cup Coconut Cream This is the top part from a can of full-fat coconut milk. You can discard the liquid.
- 1 1/2 Teaspoons Vanilla Extract
- 3 Tablespoons Maple Syrup
- 2/3 Cup Pecans finely chopped
- Sea Salt for garnishing
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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!