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4-Ingredient Salted Chocolate Pecan Fudge Vegan Paleo Gluten Free

4-Ingredient Salted Chocolate Pecan Fudge

Chelsea Colbath
This rich, dense, super chocolatey fudge has just two base ingredients: dark chocolate chips and almond butter. It also happens to be gluten-free, dairy free, vegan friendly, and, depending on the chocolate you use, paleo-friendly too. 
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10 minutes
Time 45 minutes
Course Dessert
Servings 24

Ingredients
  

  • 1 1/2 cups raw pecans divided
  • 3/4 cup creamy almond butter no added oil/sugar
  • 1 1/2 cups dark chocolate chips or 1-10oz package, minus 1 Tablespoon
  • 1/2 teaspoon flaky sea salt

Instructions
 

  • First, toast your pecans. Turn the oven to 400 degrees Fahrenheit, dump pecans on a sheet pan, and put into the oven immediately (no need to let it preheat!). Let cook for 10-12 minutes, or until pecans are toasted and fragrant. Keep an eye on them to ensure they don't burn.
  • While pecans toast, line a loaf pan with parchment paper for the fudge. Then, place chocolate chips and almond butter into a small saucepan over low heat. Stir constantly until chocolate is melted and fully combined with almond butter (about 5 minuets, total). Turn off heat and let sit until pecans are finished.
  • Once pecans are cool enough to handle, finely chop half of them and stir them into the chocolate mixture. Pour chocolate into the prepared loaf pan, top with reserved pecan halves and sea salt, and either freeze for 20 minutes, fridge for 35 minutes, or let sit at room temperature for an hour to fully firm up.
  • Once fully firm, lift fudge out of the pan, and slice into 24 small squares (cut into 3 equal rectangles the long way, then cut in half crosswise, and cut each half into 4.
  • This fudge is shelf-stable, so can stay at room temperature for up to 2 weeks (though I think the pecans taste their freshest within 5 days of making). Alternately, store in the freezer for up to 1 month and let come to room temperature before serving.

Notes

Any nuts can be used here in place of the pecans, if you aren't a fan. Walnuts, hazelnuts, or toasted slivered almonds would all be great, as would super salty roasted peanuts! If your nuts are already roasted, simply skip step 1 and proceed with the recipe as written- there is no need for them to be warm for this recipe.