Chocolate Pecan Fudge Bars
Ingredients
Crust
- 1/2 cup coconut sugar, packed
- 1/2 cup vegan butter (or can sub ghee)
- 1 tsp vanilla extract
- 2 cups almond flour, packed (as you would with brown sugar)
Topping
- 1 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup water
- 1/2 cup coconut cream (solidified part of refrigerated full fat can of coconut milk)
- 1 1/3 cup bittersweet and/or semi sweet chocolate chips (paleo friendly if needed)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 cups roasted unsalted pecans, rough chopped
Preparation
Preheat oven to 350F and line a 9”x9” square pan with parchment paper.
Roast the pecans by spreading them in a single layer on a baking tray and cooking at 350F for 10-13 minutes or until they start to brown and become fragrant
In a large mixing bowl, use a hand blender or stand mixer and beat ghee, coconut sugar, and vanilla extract on medium high until combined.
Add almond flour and beat again until you reach a sand-like consistency.
Press crust into the 9”x9” parchment-lined pan in an even, firm layer and bake at 350F for 20-25 minutes, or until center and edges are golden brown. Remove from oven and let cool completely.
While crust is baking, start on the topping. To a small saucepan, add coconut sugar, coconut oil, and water. Over medium heat, bring to a boil and then simmer for 3 minutes, stirring continuously to ensure the sugar doesn’t burn.
Remove from heat, and whisk in the coconut cream, chocolate chips, vanilla extract, and salt until you reach a smooth consistency. Lastly, stir in roasted pecans until combined.
Pour chocolate pecan mixture on top of cooled crust, and spread in an even layer in the 9x9 pan.
Move to the fridge to chill for 3-4 hours, or until chocolate is set. Cut into 9 slices and store in an airtight container in the fridge for up to 1 week.
