Vegan Chocolate Maple Pecan Fudge (No butter)
Rich, creamy, indulgent and moreish, this Vegan Chocolate Maple Pecan Fudge is easy to make and requires no butter or regular sugar. Add in your favourite nuts for the smoothest no-bake fudge squares with only 8 ingredients.
I just love all things chocolate all year long and when the cooler months are there, I cannot get enough of pecans. They are sweet, nutty and so delicious and these, combined with my love for chocolate, led me to making this delicious plant-based and “lighter” fudge. It’s made without the traditional butter and sugar instead it’s made with wholesome ingredients that come with their own benefits. Trust me, it makes for the most indulgent and sensual fudge.
Why will I love this chocolate fudge?
This fudge is truly delicious, it is:
- Rich, chocolatey and creamy
- Nutty, sweet and slightly crunchy
- Melt-in-your-mouth delicious
- Made with more wholesome ingredients
- Naturally plant-based, vegan and gluten-free
- Easily nut-free
- Made with just 8 ingredients
- Requires no baking, bubbling or anything complicated
- Easy to make with whatever ingredients you have at home
- Great for edible gifts or after dinner delights
If you already love the sound of this Vegan Chocolate Maple Pecan Fudge then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
This fudge only requires 8 ingredients so let’s see what they are:
- Dark chocolate: use any chocolate you have at home and feel free to mix and match with bars, chips and buttons. As long as the flavours are delicious you can use any dairy-free chocolate. I prefer dark chocolate here as the fudge is richer and more indulgent.
- Runny smooth nut butter: I love using hazelnut butter when working with chocolate as it makes this fudge taste like Nutella. You can see the one I use below from KoRo but I also love using almond, pecan or peanut butter. For a nut-free option, using sunflower seed butter or tahini. The important thing is that the nut/seed butter is smooth and runny.
- Coconut oil: this helps the chocolate fudge to set to the perfect texture. it is firm enough to hold its shape but melts in your mouth. I do not recommend swapping this.
- Coconut cream: this is the solid part of a full-fat of tinned coconut milk that you’ve chilled overnight. You only want the solid part and you can keep the rest and the liquid for smoothies, curries etc.
- Maple syrup: this is for adding sweetness but is also important for texture so do not reduce or increase this amount. You can swap this for agave syrup or vegan honey, too.
- Hazelnuts: as I used hazelnut butter, these work so well. You can use all pecans, if you prefer or swap these for another nut or seed. See below for add-in suggestions.
- Pecans: for the delicious cosy flavours and nutty sweet bite.
- Mini marshmallows: I used the most delicious vegan maple flavoured marshmallows from Dandies but you can use any vegan, gelatine-free marshmallows. If you don’t have mini ones, use larger ones and chop them up small.
- Flaky salt: for sprinkling on top.
How do I make this?
This fudge is easy to make in just a few steps:
- Chop the chocolate and add to a heat-proof bowl: this will sit over a pan of simmering water.
- Add the hazelnut butter and coconut oil: and slowly warm through till fully melted.
- Remove from the heat and whisk in the coconut cream and syrup: till glossy and thicker.
- Fold in the nuts and mallows: till combined.
- Pour into a lined dish and smooth the top: allow to set in the freezer for 2 hours.
- Slice into squares: and sink your teeth into these bites.
How long will this last?
You can keep these in the fridge for 1 week in a sealed container or in the freezer for 1 month and you can eat them straight from the fridge or freezer.
Is this fudge nut-free and gluten-free?
These are fully gluten-free and to make them nut-free, swap the hazelnut butter for sunflower seed butter or tahini. Also swap the nuts for seeds or dried fruits.
Can I use in other add-ins and flavours?
This fudge is really versatile and you can mix and match the add-ins:
- Dried fruits (instead of some of the nuts or mallows)
- Crushed up biscuits (like a rocky road fudge)
- Other nuts like walnuts, cashews or almonds
- Puffed crispy cereal or flakes
What else can I make?
If you love these no-bake Vegan Chocolate Maple Pecan Fudge then how about my:
- Chocolate Cinnamon Cereal Bars
- Chocolate Raspberry Crunch Bars
- Cookie Dough Stuffed Dates
- Biscoff Crispy Bars
- Chocolate Strawberry Mousse Bars
Vegan Chocolate Maple Pecan Fudge (No Butter)
Rich, creamy, indulgent and moreish, this Vegan Chocolate Maple Pecan Fudge is easy to make and requires no butter or regular sugar. Add in your favourite nuts for the smoothest no-bake fudge squares with only 8 ingredients.
Ingredients
- 270g dark chocolate, chopped small
- 160g runny smooth hazelnut or almond butter
- 60g coconut oil
- 120g coconut cream (the thick part from a tin of coconut milk)*
- 3 tbsp (45ml) maple syrup
- 50g hazelnuts, chopped
- 40g pecans, chopped
- 50g mini vegan marshmallows
- Flaky salt
Instructions
- Line a 6-inch square tin with parchment paper (you can use an 8-inch tin and the fudge will be thinner). To a large heat-proof bowl, add the chocolate, hazelnut or almond butter and coconut oil. Set over a simmering pan of water (make sure the bottom of the bowl does not touch the water) and allow to melt, stirring often.
- Once melted, pour into a large bowl if needed or use the same bowl. Add in the coconut cream (see notes below) and the maple syrup. Stir to melt the coconut cream and create a thick, smooth glossy chocolate mix.
- Fold in most of the hazelnuts, pecans and marshmallows and pour into the lined tin. Smooth over the top and sprinkle over the remaining nuts and mallows.
- Place in the freezer for 2 hours or until set solid.
- Remove from the tin and allow to rest at room temperature for 20 minutes before slicing into squares with a sharp, warm knife.
- Sprinkle over some flaky salt and enjoy straight away or keep in the fridge for up to 1 week in a sealed container. You can keep the fudge in the freezer for up to 1 month and eat straight from the freezer or rest for 20 minutes first.
Notes
*chill a tin of full-fat coconut milk in the fridge overnight. Then, without shaking the tin, scoop off the solid coconut cream part, measuring out 120g. Use the rest for smoothies, curries etc.
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I hope you are going to love these Vegan Chocolate Maple Pecan Fudge so please let me know what you think in the comments below and leave a start review above. If you do make these, I’d love to see so please tag me. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With fudgy love x
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Hi Amy! This fudge sounds delectable! Would it work to mail to friends for the holidays?
Hi, I am so glad you love the sound of the fudge, I’d advise against that unless it’s chilled as it does go softer when warmer! I hope you’ll love it.