4 Ingredient Sugar Free Vegan Chocolate Pecan Fudge
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
Stevia sweetened chocolate
Affordable
Great for entertaining
Can easily be made in bulk
Perf for any season
Eat Drink Shrink
Yields 8-12 pieces
5 minPrep Time
10 minCook Time
15 minTotal Time
Save Recipe5 based on 2 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
- Line an 8x8 inch square pan or a loaf pan for larger bars with parchment paper
- If your can of coconut milk contains a lot of excess clear liquid on the top, pour that out.
- 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.
- Don't overheat the mixture or bring to a boil.
- Add the chocolate chips and continue to whisk until fully melted. 2-3 minutes, don't overcook as it will burn.
- Pour into the prepared pan and spread out evenly with a spatula. Top with toasted pecans.
- 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.
- Once set, remove the fudge from the pan and slice into squares. Store in the refrigerator.
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