White Chocolate Pecan Fudge

Yesterday a kitchen experiment gone wrong turned into this fudge! Hey, it happens sometimes right? Do you ever have failed kitchen experiments? Do you turn it into a new creation or throw it in the garbage? I find there is usually a way to salvage it, and yet other times an idea goes straight into the trash.

You can do several things to jazz up this fudge. I sprinkled chopped pecans on top before letting it set in the fridge, and then drizzle my favourite raw chocolate sauce over top. Totally optional and less portable - but totally delicious!
Fold any nuts of your choice into the fudge, or coconut flakes, or cacao nibs, or dehydrated buckwheat.

White Chocolate Pecan Fudge

1/2 cup melted cacao butter
1/2 cup cashews
1/3 cup melted coconut butter
1/4 cup + 1 tablespoon pecan or almond butter
4 tablespoons maple syrup or coconut nectar
1 teaspoon vanilla extract
6 drops stevia
15 drops vanilla medicine flower extract (or another 1 teaspoon vanilla)

In a high speed blender, combine the cacao butter and cashews until broken down and smooth.
Add all remaining ingredients and blend until smooth.
Pour into a plastic wrapped lined container (Use your judgement on the size. This will determine how thick the fudge will be).
Sprinkle chopped pecans on the top.
Chill in the fridge for 4-6 hours. Slice with a hot knife for a clean cut (run the knife under how water and then wipe off with a towel).
Optional: Drizzle with chocolate sauce before serving.

You could try this with any nut butter. If you eat it, peanut butter would be especially great for White Chocolate Peanut Butter Fudge!

And of course you can serve it without the chocolate sauce !

Enjoy! 🙂

Shared at Allergy Free Wednesdays, Slightly Indulgent Tuesdays

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