4 Ingredient Vegan Chocolate Pecan Fudge

Posted by in Chocolate, Christmas, Cooking, Easter, Super Bowl Sunday, Sweets, Thanksgiving, Valentine's Day | 2 comments

 

 

 

 

 

 Hello & Happy Monday!!

 

 

 

 

As a southern native, fudge was always a thing. They sold it at bakeries, people brought it to gatherings etc. However, I hate to say it, but today fudge just isn’t something you much about anymore lol. Perhaps because as a whole we’re gravitating towards healthier dessert options, but at any rate I was wondering… 

 

Can you make a healthy vegan fudge option?

The answer is, you absolutely can!

 

To date I’ve made avocado truffles and things of that nature, but never a fudge. Perhaps I feared that the texture wouldn’t compare to the classic version or it wouldn’t hold up at room temperature. Whatever the case may be, I just didn’t explore fudge until recently. I’m honestly just so glad I did, because it was the most seamless process and the texture was divine. 

 

Even as a southern bell who knows good fudge, I’d say this vegan version strongly competes!

 

 

 

 

 


 

What’s fab about this vegan fudge, is everything. It’s quick, easy, affordable, has the perf texture, the recipe is seamless, can be made in minutes, can easily be made in bulk, perf for entertaining, perf for holidays, perf for a gift, you can make countless variations with the base, you can use my favorite stevia sweetened Lily’s chocolate to cut calories, and is hands down my new favorite dessert!

 


 

 

 

If you’re all about fudge or simply love fresh modern vegan recipes, you’re going love this new 4 ingredient Vegan Chocolate Pecan Fudge!!

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

Quick

Easy

Affordable

Great for entertaining

Can easily be made in bulk

Perf for any season 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 8-12 pieces

3 Ingredient Vegan Fudge

5 minPrep Time

10 minCook Time

15 minTotal Time

Save RecipeSave Recipe

5 based on 1 review(s)

Ingredients

  • 13.5 ounces full fat coconut milk 
  • 3/4 cup organic powdered sugar
  • 2 bags Lily's Sweets dark chocolate chips 
  • 1/2 cup pecans

Instructions

  1. Line an 8x8 inch square pan or a loaf pan for larger bars with parchment paper
  2. If your can of coconut milk contains a lot of excess clear liquid on the top, pour that out.
  3. Place the coconut milk in a sauce pan over medium low heat. As it starts to steam a little, begin to sift in the powdered sugar and whisk to combine.
  4. Don't overheat the mixture or bring to a boil.
  5. Add the chocolate chips and continue to whisk until fully melted. 2-3 minutes, don't overcook as it will burn.
  6. Pour into the prepared pan and spread out evenly with a spatula. Top with toasted pecans.
  7. Allow to cool for about 30 minutes at room temperature, then place in the refrigerator for two hours or until the texture of the fudge is firm.
  8. Once set, remove the fudge from the pan and slice into squares. Store in the refrigerator.

Nutrition

7.8.1.2
1366
http://www.eatdrinkshrink.com/chocolate/4-ingredient-vegan-fudge

 

 

 

 

 

 

 

 

 

 

 

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2 Comments

  1. This is the most amazing fudge I have ever had. It has such a richness and yet it is so soft. A little bit goes a long way here and I appreciate that! Just a small square satisfies my sweet tooth without the overboard of a typical fudge. My family is addicted!
    • Awe, I love this! I loved the texture and just how easy it was. I'm so glad you tried it! Thanks for sharing!

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