Ingredients

The following ingredients have 10 Servings
  • 1/2 cup (118 g) coconut cream*
  • 1/4 – 1/2 cup* (60-120 ml) grade A Maple Syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 7 ounces (200 g) high-quality dark chocolate (a bar, not chips)
  • 1/2 cup (56 g) chopped pecans, divided

Instruction

  • line a 8×4″ (or similar sized) loaf pan with parchment paper, then set aside.
  • the coconut cream, maple syrup, vanilla, and salt together in a small bowl, then set aside.
  • using either….
  • fill a sauce pan with 1-2″ of water, then place a glass bowl over the top. Bring the water to a boil over high-heat, then reduce the heat to medium-low. Chop the chocolate roughly into small chunks and place in the glass bowl. Allow the heat from the bowl to melt the chocolate, using a clean and dry spatula to stir well. Continue warming the chocolate until it is 80% melted, then carefully remove the bowl from the pot. Stir with the spatula until completely melted.
  • Whisk the chocolate rapidly as you slowly pour the maple-mixture into it; the chocolate will immediately begin to thicken and turn glossy. Fold half of the pecans into the melted mixture.
  • transfer the melted chocolate into the lined pan, then top with remaining pecans. Gently drop the pan onto the counter a few times, to remove any air bubbles. Place the fudge in the fridge until set, around 3-4 hours. Once set, remove from the pan, then slice and serve! Store leftovers in an airtight container in the fridge for up to 10 days.