Chocolate Pecan Fudge Bars
(4)
"Getting all of my fave dessert recipes to you pre Thanksgiving, including these CHOCOLATE PECAN FUDGE BARS. If pecan pie and chocolate fudge had a baby, the end result would be these bars."
-- @themindfulhapa
A Note from Feedfeed

These fudgy pecan bars with a soft and chewy crust layered with decadent salted chocolate and buttery pecans. The sweet and salty flavors matched with the creamy and crunchy textures make these bars absolutely irresistible.

Details

Prep time 3hrs 30mins
Cook time 25mins
Serves or Makes: 9

Recipe

For the Crust

  • 1/ 2 cup coconut sugar, packed
  • 1/ 2 cup vegan butter, or ghee
  • 1 teaspoon vanilla extract
  • 2 cups almond flour, packed

For the Topping

  • 1 cup coconut sugar
  • 1/ 4 cup coconut oil
  • 1/ 2 cup coconut cream, solidified part of refrigerated full fat can of coconut milk
  • 1 1/ 3 cups bittersweet chocolate chips, or semisweet
  • 1 teaspoon vanilla extract
  • 1/ 2 teaspoon salt
  • 3 cups pecans, roasted unsalted, roughly chopped

Method

  • Step 1

    Preheat oven to 350ºF. Line a 9 x 9-inch baking pan with parchment paper.

  • Step 2

    In a large mixing bowl, use a hand blender or stand mixer and beat butter, coconut sugar, and vanilla extract on medium high until combined. Add the almond flour and beat again until you reach a sand-like consistency.

  • Step 3

    Press crust into prepared pan in an even, firm layer (I used a water glass and rolled on top of dough to ensure it was well packed). Bake for 20-25 minutes, or until center and edges are golden brown. Remove from oven and let cool completely.

  • Step 4

    While crust is baking, make the topping. Add coconut sugar, coconut oil, and 1/4 cup water to a small saucepan. 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.

  • Step 5

    Pour chocolate pecan mixture on top of cooled crust, and spread in an even layer in the pan.

  • Step 6

    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. Serve cold or at room temperature.