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
- 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
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.
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.