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Chocolate Pecan Fudge on a white plate with a glass of milk.
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5 from 6 votes

Chocolate Pecan Fudge

This Chocolate Fudge is rich, creamy and the perfect treat to make for holidays or any time you crave a decadent chocolate treat.
Course: Dessert, sweets
Cuisine: American
Servings: 16 pieces
Author: Stephanie

Ingredients

  • 1 ½ cups dark chocolate chips- non dairy for vegan
  • ½ cup almond butter
  • ¼ cup coconut oil
  • 1 cup coconut milk- full fat
  • 1 tsp. pure vanilla extract
  • 3 tbsp. maple syrup- optional
  • ½ cup pecans chopped- optional
  • optional- sprinkle with coarse sea salt

Instructions

  • Line a 9 x 5 loaf pan with parchment paper and set aside.
  • Meanwhile on stove top over medium heat using a double boiler add chocolate chips, almond butter & coconut oil and melt till smooth and creamy.
  • Remove from heat and stir in coconut milk, vanilla extract, maple syrup and stir till incorporated.
  • Add in pecans reserving 1-2 tablespoons for topping.
  • Pour into loaf pan and refrigerate for at least one hour.
  • Cut into squares and store in airtight container in the fridge for 2-3 weeks.

Notes

Depending on how sweet you prefer it you can adjust the maple syrup or chose to omit it.
I prefer it with just the added touch of sweetness from the maple syrup.
Can also omit nuts from this recipe if you prefer.