OK, I admit .. I’m not vegan. But our daughter is, so we try to cut down on the amount of meat we consume and aim to have a few “veggie” days a week. And we try to find vegan alternatives for some meals and treats, especially when she’s back home from Uni. Like this vegan fudge which tasted AMAZING .. Particularly so if you like peanut butter or any of the other type of nutty buttery stuff (which I do!)
Now, credit where it’s due, we stumbled across this recipe on “A virtual vegan” which has some great recipes if you’re a vegan. Or of course, if you’re not, but if you’re just are trying to reduce your intake of meat and eat more plant based meals! You know, both for health and environmental reasons.
The fudge itself was easy to make (less time in the kitchen is always a bonus!) and did not involve any cooking or baking skills. Can you mix? Yes? You’re onto a winner! Here’s what you need.
Ingredients for Salted Maple Pecan Fudge
- 256 g cashew butter. Make sure you include the natural oils that sit at the top of the jar when you open it. It makes the butter all creamy and yummy.
- 120 ml of maple syrup. As per the recommendation in the recipe, we used a good quality maple syrup and I think it’s well worth spending a little bit of extra money to get a good one.
- ½ tsp of fine salt
- 70 g plus 1 tablespoon and 1 teaspoon coconut flour. Personally this measurement confused me a bit (but then I’m easily confused ..) but go with it.. it turned out fine!
- 50 g chopped pecan nuts
- 1 teaspoon vanilla extract – get a good quality one!
- OPTIONAL extra pecans and sea salt for sprinkling. I absolutely LOVED the salt flakes on the fudge and in my opinion, this made the recipe. The combination of sweet and salt was just great.
Allergy alert .. I know I’m stating the obvious but it goes without saying that this recipe contains nuts .. lots of them..
If you’re allergic to nuts, you may be able to substitute the cashew butter with this Sunflower seed butter. However, please avoid this recipe if you have any concerns about any of the ingredients .. nuts or seeds.
The pecan nuts can be replaced with sweets, chocolate, fruit or anything else you can think of.
And here’s how to make the vegan fudge
Mix the cashew butter, salt and maple syrup together until well mixed.
Add the coconut flour, pecans and vanilla and stir until fully mixed.
The mixture should now look something like this 🙂
Line a loaf pan or baking tin with cling film. I used a silicone one, similar to this one here – I find them so much easier to get the mixture out once it’s set. Spread the mixture into the shape and sprinkle with further pecan nuts and sea salt for added texture. To avoid the mixture falling off, gently push the pecan nuts and salt into the mixture slightly. We’ve been using this Himalayan sea salt recently and I must say it tasted great with this recipe!
Pop everything into the freezer for 20-30 minutes and leave to set. Gently take the set slab of fudge out of the mould and cut into chunks before tucking right in there!
I am told that this vegan fudge stores in the fridge or freezer but I didn’t get the chance to test this out as it pretty much disappeared as soon as I had finished taking the photos for this post!
I think it’s safe to say it was a hit .. with vegan and non-vegan members of our household 🙂
If you’re looking for more fudge related posts, check out this (non-vegan this time .. sorry!) Jack Daniel’s fudge – and yes, .. it’s every bit as good as it sounds!
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