Maple Pecan Fudge | Dairy-Free & 5 Ingredients

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This melt-in-your-mouth Maple Pecan Fudge has a rich chocolate flavor and is studded with buttery, crunchy pecans. Dairy-Free, Vegan, & 5 Ingredients!

Fudge: what’s not to love? This creamy, dreamy Maple Pecan Fudge has a deep chocolate flavor and is studded with buttery pecan pieces. It’s the perfect anytime treat, and also totally dairy-free and vegan! Oh yeah, and you only need 5 simple ingredients to make it 🙂 

stack of maple pecan fudge on white speckled plate on marble countertop


white bowls of coconut cream, chocolate, maple syrup, and pecans on wood cutting board

While “traditional” fudge can be a complex process, this dairy-free fudge certainly isn’t! Here’s what you’ll need:

  • Dairy-Free Chocolate: using chocolate (instead of cacao powder) for our fudge allows it to have a firm, creamy consistency and deep chocolate flavor. I recommend using a high-quality chocolate bar — not chocolate chips. Chocolate chips are processed with wax and do not melt as easily, so the final fudge will not be as silky.
  • Maple Syrup: for a touch of sweetness, and classic maple flavor! This fudge has more of a “dark chocolate” flavor to it, but you can add a touch more maple if you’d like it sweeter – see the recipe notes
  • Pecans:love pecans because they have a creamy, crunchy, buttery taste that can’t be beat. That being said, you could also make this recipe with walnuts, almonds, or even pumpkin seeds!
  • Coconut Cream: a.k.a. the thick “top” part of a can of full-fat coconut milk. I prefer to use coconut cream in my fudge because it really helps get that melt-in-your-mouth texture. You can also replace it with a nut or seed butter, but the fudge will be more firm.


photo of melted chocolate fudge with pecans in bowl next to photo of fudge in parchment lined container topped with pecans

Overall, this recipe is pretty simple. Just make sure you rapidly whisk the other ingredients into the chocolate once it’s melted – this prevents it from seizing and creates a glossy, lush texture.

  1. Mix the maple syrup, coconut cream, and vanilla extract together in a small bowl with a pinch of salt.
  2. Melt the chocolate using either the microwave or a double boiler.
  3. Rapidly whisk the maple-coconut-vanilla mixture into the melted chocolate, which will thicken almost immediately
  4. Pour into a lined pan, then place in the fridge a few hours until set! Once set, slice and devour 🙂

maple pecan fudge sliced and arranged on white plate with scalloped edges on marble background

This Maple Pecan Fudge is my ideal holiday treat, but I’ll gladly enjoy it year round too. It’s both smooth and crunchy, rich in flavor, and a little goes a long way. I love to enjoy a piece or two alongside a tall glass of plant-based milk, or a warm cup of cocoa.

You can also use this fudge recipe as a “base,” and add in your favorite ingredients! This would be delicious with some dried cranberries or cherries tossed in, or you can go totally rogue and make it with salted almonds and/or a peanut butter swirl….YUM!

stack of maple pecan fudge on plate with scalloped edges

If you’re looking for more fuss-free (and chocolate-y) holiday recipes, you’ll also love these Chocolate-Stuffed Peanut Butter Cookies, these Double Chocolate Peppermint Cookies, and these Candy Cane Brownies!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Maple Pecan Fudge

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5 from 2 reviews

This melt-in-your-mouth Maple Pecan Fudge has a rich chocolate flavor and is studded with buttery, crunchy pecans. Dairy-Free, Vegan, & 5 Ingredients!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 3 Hours
  • Total Time: 3 hours 10 minutes
  • Yield: Serves 8-12 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan


  • 1/2 cup (118 g) coconut cream*
  • 1/41/2 cup* (60120 ml) grade A Maple Syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 7 ounces (200 g) high-quality dark chocolate (a bar, not chips)
  • 1/2 cup (56 g) chopped pecans, divided


  1. Prep: line a 8×4″ (or similar sized) loaf pan with parchment paper, then set aside.
  2. Mix: the coconut cream, maple syrup, vanilla, and salt together in a small bowl, then set aside.
  3. Melt the Chocolate: using either….
    1. Microwave: chop the chocolate roughly into small chunks and place in a microwave-safe bowl. Microwave for 60 seconds, then use a clean and dry spatula to stir well; continue to microwave the chocolate in 20 second intervals, pausing to stir well. Once the chocolate is 80% melted, remove from the microwave and stir with the spatula until completely melted.
    2. Double-Boiler: fill a sauce pan with 1-2″ of water, then place a glass bowl over the top. Bring the water to a boil over high-heat, then reduce the heat to medium-low. Chop the chocolate roughly into small chunks and place in the glass bowl. Allow the heat from the bowl to melt the chocolate, using a clean and dry spatula to stir well. Continue warming the chocolate until it is 80% melted, then carefully remove the bowl from the pot. Stir with the spatula until completely melted.
  4. Whisk! Whisk the chocolate rapidly as you slowly pour the maple-mixture into it; the chocolate will immediately begin to thicken and turn glossy. Fold half of the pecans into the melted mixture.
  5. Set & Slice: transfer the melted chocolate into the lined pan, then top with remaining pecans. Gently drop the pan onto the counter a few times, to remove any air bubbles. Place the fudge in the fridge until set, around 3-4 hours. Once set, remove from the pan, then slice and serve! Store leftovers in an airtight container in the fridge for up to 10 days.


  • Coconut Cream: you can either purchase cans of coconut cream, or refrigerate a can of full-fat coconut milk overnight; the firm “cream” at the top of the can is what you want to use! Different brands of milk create different amounts of cream – I used the Thai Kitchen full-fat coconut milk for this recipe and only needed one can. You can also replace the coconut cream with equal parts nut or seed butter, but the fudge will not be as silky.
  • Sweetness: using only 1/4 cup of the maple syrup will create a “dark” chocolate fudge, while 1/2 cup will be sweeter and have a stronger maple flavor.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. So delicious and I was very happy/surprised the coconut flavor did not overpower the chocolate or maple flavor as it tends to do sometimes!
    I appreciate that this vegan fudge has more simple and easy to find pantry staples rather than things like ‘sweetened condensed coconut milk’ (in a lot of other fudge recipes i’ve found) because those ingredients can be hard to find where I live.

    I didn’t have a chocolate bar on hand… so I did use chocolate chips and I am happy to report that it was still silky and delicious! I’m sure it would be even better with a chocolate bar though, but happy to know choc chips work in a pinch!
    I also subbed walnuts for the pecans and added vegan marshmallows to the top for a rocky road fudge, sooo yummy!!

    1. We recommend parchment paper because of the type of pan we used. In order to make it a square shape and to be able to remove it from the pan without hassle that’s what we recommend. I feel like it would be difficult to use a silicone mat to get a square shape, but if you have a method for that we’d love to know what you do!

  2. Tried this one tonight! Delicious as per usual! Perfect fudgy texture! It was VERY hard to be patient while it set! Love all your recipes! Thanks for all your hard work creating all these great recipes! ????