While I’m not a vegan, I do like to make vegan treats now and again; not only because they are absolutely delicious, but I like to challenge myself too. I have never made fudge before – although I have eaten plenty – but it was always something which I thought I would never be able to make and it’s obviously laden with sugar too. While this fudge isn’t your traditional vanilla flavoured, buttery fudge, it is still delicious and chewy, and like the majority of my recipes the ingredient list is small and the cooking process is easy.
The base of this vegan pecan fudge is vegan condensed milk, it is easy to make and even more delicious than the other stuff that is packed with refined sugar. You could even give these to a vegan or a chocolate lover, as a Christmas gift: tied up with pretty ribbon. I will say that these melt quite fast, so keep them refrigerated or store them in the freezer and because the fudge is made with condensed milk, the fudge wont freeze hard.
- 250ml Coconut Cream or Coconut Milk
- 60 – 80g Unsweetened Cacao Powder or Dairy Free Chocolate
- 60g Maple Syrup
- 2 tbsp Coconut Oil
- 30g Pecans
- 1 tsp Vanilla Extract
Bring the coconut cream to a boil in a saucepan with the maple syrup and vanilla extract for 10 minutes, then reduce to a simmer and cook for another 20 minutes or until the milk has halved in volume and looks like a thick caramel sauce.
Now that you have your condensed milk, stir in the cacao powder and coconut oil. Chop the pecans and stir these into the fudge mixture, then transfer the fudge to a small rectangular dish and freeze for 1 hour until the fudge has hardened. You can keep the fudge frozen and will remain soft. Don’t believe me? Try it!
NB: The fudge does have a slight coconut taste to it, but I feel that adds to the flavour of the pecans and chocolate. However, you could always add more flavouring.
And that’s it.
For more recipes and ideas follow me on Instagram – @TheHungryWelshGirl and tag me in any of the recipes you try, I would love to see what you create and hear what you think.
© The Hungry Welsh Girl 2016
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