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cupcake-shaped pecan pie fudge stacked and topped with a pecan

5-Ingredient Pecan Pie Fudge (paleo, vegan, gluten-free)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 12 pieces
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
This pecan pie fudge only calls for 5 ingredients and is relatively healthy as far as fudge goes! Naturally paleo, vegan, dairy-free and gluten-free.

Ingredients

  • 1/2 cup (120 ml) maple syrup
  • 1/3 cup (85 grams) natural pecan butter
  • 1/2 teaspoon ground cinnamon
  • 3/8 teaspoon salt
  • 1/4 cup (56 grams) refined coconut oil
  • 2 teaspoons vanilla extract
  • 5 tablespoons pecans roasted, coarsely chopped, optional
  • 12 pecan halves optional

Instructions

  • Line a mini muffin pan with 12 waxed or silicone muffin liners. You can alternatively line a small container with parchment paper or waxed paper. This fudge will stick to regular paper liners!
  • In a small saucepan, mix together the maple syrup, pecan butter, cinnamon, salt and coconut oil over medium heat. At first it won't appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit. If you use a heavy bottom pan, you may need to boil it another minute or two. Stir in the vanilla until well combined. Stir in 5 tablespoons chopped pecans, if using.
    1/2 cup (120 ml) maple syrup, 1/3 cup (85 grams) natural pecan butter, 1/2 teaspoon ground cinnamon, 3/8 teaspoon salt, 1/4 cup (56 grams) refined coconut oil, 2 teaspoons vanilla extract, 5 tablespoons pecans
  • Pour into the waxed or silicone liners, top with pecan halves, if using, and place the pan in the freezer. If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
    12 pecan halves
  • Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen.
  • This fudge does not travel well (unless you have a cooler!) It should be kept refrigerated or frozen.

Notes

  • The pecan butter should be the kind with just pecans. See the post for directions on how to make your own.
  • I used refined coconut oil, which doesn't have any coconut flavor. If you use unrefined coconut oil, this fudge may have some coconut flavor to it.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 157kcalCarbohydrates: 11gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 74mgPotassium: 106mgFiber: 1gSugar: 9gVitamin A: 3IUVitamin C: 0.1mgCalcium: 44mgIron: 0.4mgNet Carbs: 10
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤