For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
The original recipe for this fudge is called ‘fudge de la Nouvelle Orléans’ but at first I struggled to see what pecans had to do with New Orleans. Until I read this article, that is. Apparently pralines (often containing pecans) were invented in New Orleans, or at least somewhere in the south of the US. And here I thought they were typically French, or at least European. You learn something new every day!
But according to Wikipedia American pralines are softer and fudgier than French pralines, which brings us to this recipe. It’s marvellously soft and creamy, with a hint of nuttiness. Pecans are first roasted, than blitzed until they become first a powder, then an aromatic nut butter. Add maple syrup, coconut oil and cacao powder, and you end up in chocolate heaven. Try your best not to eat the whole mixture straight out of the blender… (I know, I know, it’s hard!)
Raw pecan chocolate fudge
200g (7 oz) chopped pecans
2 tsp cacao powder
2 tbsp coconut oil
1 tbsp raw coconut sugar
1 tbsp maple syrup
1 tsp vanilla paste or seeds from a vanilla bean
1. Roast the chopped pecans for 10 minutes in a preheated oven at 200ºC (400ºF).
2. Place the roasted nuts in a food processor or high speed blender. Blitz into a powder, then keep blending until the powder starts to become creamy. Add the remaining ingredients and blend a few more seconds until smooth.
3. Scrape the mixture out of the blender and press into a small square or rectangular tin. Smooth the top flat. Freeze for about an hour.
4. Using a sharp knife, cut the fudge into 20 squares of equal size and shape.
Store in an air-tight tin in the freezer for up to a couple of months.
Your last chance at dessert before you die is a choice between praline or fudge – which do you choose? (I’m cruel, I know :P)
Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on Instagram, Twitter, Facebook, Pinterest and Tumblr! You can also follow my blog through Bloglovin‘.