This recipe didn’t go how I planned at all, but the results are delicious! I planned to make a layered dairy-free chocolate pecan toffee inspired by a YouTube video. The final step, where the chocolate chips are added, didn’t work. There wasn’t enough heat to melt them (or perhaps I got impatient…)! Then the chips started sinking into the syrup, which was thinner than in the video because I changed the ingredients quite a bit. So I said to hell with it and stirred it all together. I ended up with a silky, dairy-free fudge with all kinds of flavors going on! Caramel, maple, vanilla, sea salt, coconut, pecans, chocolate. Even though this didn’t turn out at all what I expected, like the video says, this is a good one to have at the end of the evening with a cup of hot tea or coffee. It’ll warm you right up on a cold night.For a nut-free version, you could try substituting large, unsweetened coconut flakes for the pecans.
Dairy-Free Chocolate Pecan Fudge
1/4 cup virgin coconut oil, plus more for greasing
1/2 cup coconut sugar
1 cup canned coconut milk, well-combined
1/4 c maple syrup
1/2 tsp sea salt
1/4 tsp vanilla
1 1/2 cup chopped pecans
2 cups bittersweet chocolate chips (Enjoy Life is a dairy-free brand)
1. Prepare 8″ x 8″ pan by lining with foil and greasing with extra coconut oil or cooking spray.
2. Melt oil in a medium saucepan over medium heat. Add sugar, coconut milk, and maple syrup. Cook over medium heat about 10-12 min, allowing the mixture to simmer, until thickened slightly. Stir frequently. Remove from heat and add sea salt, vanilla, pecans, and chocolate.
2. Pour into pan and smooth. Cool to room temperature, then refrigerate at least 3 hrs. Lift foil out of pan to easily cut the fudge into cubes. I suggest using a large knife and pressing downward rather than sawing the knife back and forth.