Maple Pecan Fudge
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
1. Prep: line a 8×4″ (or similar sized) loaf pan with parchment paper, then set aside.
2. Mix: the coconut cream, maple syrup, vanilla, and salt together in a small bowl, then set aside.
3. Melt the Chocolate: using either….
4. Microwave: chop the chocolate roughly into small chunks and place in a microwave-safe bowl. Microwave for 60 seconds, then use a clean and dry spatula to stir well; continue to microwave the chocolate in 20 second intervals, pausing to stir well. Once the chocolate is 80% melted, remove from the microwave and stir with the spatula until completely melted.
5. Double-Boiler: 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.
6. Whisk! 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.
7. Set & Slice: 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.
Coconut Cream: you can either purchase cans of coconut cream, or refrigerate a can of full-fat coconut milk overnight; the firm “cream” at the top of the can is what you want to use! Different brands of milk create different amounts of cream – I used the Thai Kitchen full-fat coconut milk for this recipe and only needed one can. You can also replace the coconut cream with equal parts nut or seed butter, but the fudge will not be as silky.
Sweetness: using only 1/4 cup of the maple syrup will create a “dark” chocolate fudge, while 1/2 cup will be sweeter and have a stronger maple flavor.