5-Ingredient Pecan Pie Fudge
This pecan pie fudge only calls for 5 ingredients and is relatively healthy as far as fudge goes! It’s naturally vegan, dairy-free, gluten-free, and paleo-friendly.
All you need is maple syrup, pecan butter, cinnamon, coconut oil, vanilla, and salt. Just let it boil for 2 minutes (no candy thermometer needed!), pour into a mini muffin pan and freeze. The key is the salt.
- 1/2 cup pure maple syrup
- 1/3 cup natural pecan butter
- 1/2 tsp ground cinnamon
- 3/8 tsp salt
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 5 Tbsp roasted pecans, coarsely chopped, optional
- 12 pecan halves, optional
Line a mini muffin pan with 12 waxed or silicone muffin liners. You can alternatively line a small container with parchment paper or waxed paper. This fudge will stick to regular paper liners!
In a small saucepan, mix together the maple syrup, pecan butter, cinnamon, salt and coconut oil over medium heat. At first it won't appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit. If you use a heavy bottom pan, you may need to boil it another minute or two. Stir in the vanilla until well combined. Stir in 5 tablespoons chopped pecans, if using.
Pour into the waxed or silicone liners, top with pecan halves, if using, and place the pan in the freezer. If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen.
This fudge does not travel well (unless you have a cooler!) It should be kept refrigerated or frozen.
- Refined coconut oil doesn’t have any coconut flavor. If you use unrefined coconut oil, this fudge may have some coconut flavor to it.
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