Ingredients:
- 1 cup of chopped pecans
- 1 cup of vegan chocolate chips
- 1/2 cup of coconut cream
- 1/4 cup of maple syrup
- 1 teaspoon of vanilla extract
- A pinch of salt
Instructions:
- Line a square baking dish with parchment paper, leaving some excess paper hanging over the sides for easy removal later.
- In a small saucepan, combine the coconut cream, maple syrup, and salt. Heat over low heat until the mixture is just simmering, stirring constantly.
- Remove the saucepan from heat and stir in the vegan chocolate chips until they are completely melted and the mixture is smooth.
- Stir in the vanilla extract until well combined.
- Fold in the chopped pecans, reserving a handful for topping if desired.
- Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula.
- Sprinkle the reserved chopped pecans over the top of the fudge and gently press them into the surface.
- Place the baking dish in the refrigerator and chill for at least 2 hours, or until the fudge is firm.
- Once the fudge is set, lift it out of the baking dish using the parchment paper overhang and transfer it to a cutting board.
- Cut the fudge into squares using a sharp knife.
- Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to one week.
