Vegan Pecan Pie Chocolate Fudge
Ingredients
-
1¾
cups
Non-Dairy Chocolate Chips
-
¼
cup
Coconut Oil
-
⅔
cup
Almond Butter
-
½
cup
Coconut Cream
-
1½
teaspoons
Vanilla Extract
-
3
tablespoons
Maple Syrup
-
⅔
cup
Pecans, finely chopped
-
to taste
Sea Salt for garnishing
Instructions
- Line a loaf pan with parchment paper, spraying the pan first for better adherence.
- In a small pot over low heat, combine the chocolate chips, coconut oil, and almond butter until melted and smooth.
- Remove from heat and stir in the coconut cream, vanilla, maple syrup, and ½ cup of the pecans until well mixed.
- Transfer the mixture to the loaf pan and spread it evenly with a spatula.
- Top with the remaining chopped pecans and a sprinkle of sea salt.
- Freeze for 2-3 hours until solid.
- Slice into 12 squares and enjoy.
Nutrition Facts (estimated)
Servings
12 Fudge Squares
Calories
200
Total fat
15g
Total carbohydrates
18g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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