Soaked Pecan Maple Fudge ~ gluten free, vegan, paleo
Prep Time10 minutes mins
Cook Time30 minutes mins
Author: Valeria - Beets 'n Bones blog
- 1 cup raw pecans
- 1/4 cup maple syrup or honey
- 5 dates pits removed
- Vanilla bean scraped
- 1/8 teaspoon salt
- 1/4 cup coconut oil
The day before you want to make pecan maple fudge, soak 1 cup of raw pecans in a bowl of water and leave for 24 hours. Drain, place pecans on a baking sheet and bake at 350ºF for 20-30 minutes, until dry and toasted.
Combine the rest of the ingredients in a mini food processor, and process until semi-smooth, scraping down the sides a couple of times.
Spread in a silicone fudge pan or candy mold, and place in the freezer for an hour to set.
- The fudge needs to be kept in the fridge until ready to eat, otherwise it becomes too soft.
Soaking nuts is not necessary; you can just toast them.
- To make it easier to unmold, after removing from the freezer keep the fudge at room temperature for 10 minutes, coconut oil will soften and the fudge will slide out easily.
