Chocolate Pecan Pie Fudge Cups (Vegan No-Bake)
These Chocolate Pecan Pie Fudge Cups are perfect for the holiday season, packed with cosy flavours, nutty pecans and lots of chocolatey. They have a no-bake cookie dough base and a thick layer of vegan, dairy-free chocolate fudge.
I love no-bake desserts and this year I created these amazing little fudge cups perfect for Thanksgiving and beyond. They are great all year round, especially throughout the holidays as they are loaded with cosy pumpkin pie spices, pecans and chocolate. These three things together are heavenly and I cannot get enough.
Why will I love these cups?
These cups are delicious:
- Cosy, spiced, chocolatey and nutty
- Made with wholefood ingredients
- Naturally vegan, egg-free and gluten-free
- Requires no baking
- High in protein and fibre
- Great for gut health
- With a chocolate chip no-bake cookie dough base
- Topped with melt-in-your-mouth chocolate fudge
- Nut-free options
- Great for prepping ahead of time
- Delicious for snacks or desserts
- Perfect for thanksgiving, Christmastime or all year round
If you already love the sound of these cups then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are wholesome and you can see the weights in the recipe card and see my favourites in the “shop the recipe” section below.
For the cookie dough base:
- Cashew butter: make sure this is runny and smooth for best results, and I love the natural cookie-like flavour or cashew butter but you can use almond, peanut or sunflower seed butter or tahini, too (the last two are nut-free).
- Maple or agave syrup: for the sticky sweetness, or use another syrup.
- Coconut oil: to bind the bases.
- Vanilla essence and salt: for flavour.
- Oat flour: grind up your whole oats into a flour-like texture to make these cookie dough cups high in fibre.
- Ground almonds: these add a lovely moist texture and crumb to the bases, although you can use more oat flour.
- Protein powder: I use the Form Pureblend protein which is neutral in flavour, but you can also use their vanilla (or any other flavour) here.
- Pumpkin pie spices: these make the cookie dough so delicious and seasonal, but you can also use cinnamon.
- Chocolate chips: to make the base chocolate chip cookie dough. Use dairy-free dark or milk chocolate and if you don’t have chips, you can use a bar and chop it up.
For the chocolate fudge:
- Dark chocolate: I love at least 70% chocolate but you can use any richness and flavour you like.
- Cashew butter: as above. This works wonders and replaces the need for butter like in other fudge recipes.
- Coconut oil: helps these cups set to the perfect texture.
- Maple syrup: or agave as above.
- Pumpkin pie spices and salt: for flavour.
- Pecans: to make the fudge layer really nutty and sweet. Pecans are even more delicious this time of year but you can use other nuts like hazelnuts, almonds or cashews or swap for seeds like sunflower seeds, or raisins.
Are these gluten-free and nut-free?
These cups are naturally gluten-free, please check that your oats are certified gluten-free. To make these nut-free, swap the cashew butter for sunflower seed butter or tahini, use more oat flour instead of ground almonds and swap the pecans for seeds or dried fruits.
How do I make them?
These are easy to make:
- Mix together the base ingredients: and press into cupcake cases.
- Melt the chocolate, cashew butter and coconut oil: until silky.
- Whisk and stir in the other fudge ingredients: until combined.
- Divide the fudge mix between the cases: and set in the fridge for 2 hours.
- Unwrap and enjoy: straight away or over the next few days.
How long will they last?
These will last about 2 seconds in my house, but they will keep for 1 week in a sealed container in the fridge or for 1 month in the freezer. Allow to thaw for 1-2 hours before eating.
What else can I make?
If you’re looking for other seasonal and no-bake recipes:
- Chocolate Pecan Caramel Cheesecake
- Mince Pie Caramel Bars
- No Bake Pumpkin Chocolate Cheesecake
- Cranberry White Chocolate Slices
- Gingerbread White Chocolate and Pear Cake Slices
Chocolate Pecan Pie Fudge Cups (Vegan No-Bake)
These Chocolate Pecan Pie Fudge Cups are perfect for the holiday season, packed with cosy flavours, nutty pecans and lots of chocolatey. They have a no-bake cookie dough base and a thick layer of vegan, dairy-free chocolate fudge.
Ingredients
For the Cookie Dough Base:
- 120g smooth, runny cashew butter
- 60ml maple or agave syrup
- 2 tbsp (30ml) melted coconut oil
- 1 tsp vanilla essence
- 75g oat flour
- 50g ground almonds
- 40g vegan protein powder
- 1 tsp pumpkin pie spice
- A pinch of salt
- 40g dark chocolate chips
For the Chocolate Fudge:
- 150g dark chocolate, chopped small
- 60g smooth, runny cashew butter
- 40g coconut oil
- 1 tbsp maple or agave syrup
- 1 tsp pumpkin pie spice
- A pinch of salt
- 60g pecans, roughly chopped
Instructions
- Line 10 holes of a muffin tin with cases.
- For the cookie dough: whisk together the cashew butter, syrup, coconut oil and vanilla until smooth. Now add in the oat flour, ground almonds, Form Pureblend protein powder, spices and a pinch of salt and stir to a sticky cookie dough. Divide the mix into 10 equal pieces and roll into balls.
Place one ball into each muffin case and press down firmly. Chill in the fridge while you move on. - For the chocolate fudge: add the chopped chocolate to a heatproof bowl with the cashew butter and coconut oil. Gently warm together either over a pan of simmering water or in the microwave, until melted. Now whisk in the syrup, spices and salt until glossy. Fold in most of the pecans.
- Fetch the cookie dough cups from the fridge. Divide the chocolate mix equally between the cases and tap the tray down on the surface a couple of times to remove any air bubbles.
- Top with the remaining pecans and chill in the fridge for 1-2 ours, or until set.
- Enjoy straight away or keep in the fridge in a sealed container for 1 week or in the freezer for 1 month. Allow to defrost before eating, and they can be enjoyed at room temperature or from the fridge.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Pecan Pie Fudge Cups so please let me know in the comments below and leave a star 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 pecan fudge love
p.s. these cups were made for Form Nutrition but this blog post is not sponsored and all opinions are my own.
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