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Chocolate Pecan Pie Fudge

5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 minute
set time 2 hours 30 minutes
Total Time 2 hours 51 minutes

Ingredients
  

Crust

  • 120 g graham crackers*
  • 2 tsp. oil: walnut, coconut, almond
  • 3 TBSP unsweetened dairy-free milk any kind
  • ½ tsp. cinnamon

Fudge

  • 18 oz. chocolate* (Enjoy Life)
  • 9 oz. unsweetened dairy-free yogurt* (So Delicious)
  • 3 TBSP oil: walnut, coconut, almond
  • ½ tsp. vanilla

Topping

  • 1 handful of (~30) raw pecans
  • 1 TBSP stevia brown sugar
  • Dash of cinnamon
  • Small bowl of water

Instructions
 

  • Finely crush the graham crackers by placing the crackers in a: Ziploc bag and rolling over it with a rolling pin, baggie or deep bowl using the bottom of a glass jar, or food processor
  • Transfer the crushed graham crackers to a mixing bowl, add the other crust ingredients, and fold and press together until the mixture is combined
  • Line a pan (8x8, 9x9, or even a bread loaf pan will work) with parchment paper, evenly press the crust mixture along the bottom of the pan, then let it set in the fridge (for ~1 hour)*
  • Put all of the fudge ingredients except the vanilla in a microwave-safe bowl and melt in 15-30 second increments – stirring thoroughly between each, only returning it to the microwave when the chocolate no longer continues to melt from stirring – until smooth, then stir in the vanilla*
  • If you’re topping with raw pecans or leaving the fudge plain, skip this step: take two small bowls or containers and mix the Stevia brown sugar and cinnamon together in one, and add 1” or so of water to the other, then set aside
  • Remove the crust from the fridge, then pour and spread the melted chocolate mixture evenly on top of the crust
  • If you’re leaving the fudge plain, skip this step. If you’re using raw pecans or another topping, add the topping(s) now. Otherwise, one at a time, dip a pecan into the bowl of water, roll it in the cinnamon and sugar mixture until it’s fully coated, then lightly place it on top of the fudge
  • Move the fudge to the fridge and allow it to set until it’s firm throughout, then it’s ready to eat – continue to store the fudge in the fridge*

Notes

  • *Graham crackers: any kind works, but if you’re wanting more natural ingredients, try Kodiak Graham Bear Bites or looking for an allergen-friendly one, KinniKinnick is an option
  • *Chocolate and yogurt: Enjoy Life and So Delicious are the two brands implied in the opening, immediately before the ingredients – other brands, particularly chocolates, were tested and these yielded the best consistency
  • *3. Letting it set in the fridge for about an hour isn’t completely necessary, so if you don’t have the time to spare, you can get by without doing so
  • *4. A customary method for tempering chocolate in the microwave without a thermometer is to use a similar method of short 30 second bursts and stirring between each, only instead to start with ~⅔-¾ of the chocolate, melting that accordingly, then incorporate the remaining unmelted chocolate, and stir until it’s completely melted
  • *8. The fudge will typically set overnight but to speed up the process, position the fudge in the coolest part of the fridge
  • This recipe can also be made vegan; the only non-vegan ingredient is the graham crackers, so if a vegan-friendly brand is used (such as the Kinnikinnick ones mentioned earlier), then the fudge is fit for vegans!
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