Roasted Pecan Fudge

Roasted Pecan Fudge

  • Serves: 25 pieces
  • Prep Time: 00:15
  • Cooking Time: 00:00
  • * Plus setting time

This divine salted caramel fudge is flavoured with roasted pecans. It's made in minutes and perfect for those that like a less sweet treat.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 cup of chopped pecans, roasted
  • 120g cacao butter, chopped
  • 1/2 cup/125g almond butter/spread
  • 2 Tbsp honey (unprocessed), or to taste
  • 1 tsp vanilla extract (organic)
  • 1/2 tsp cinnamon
  • 1/2 - 1/3 tsp sea salt, more or less to taste


Lightly roast the chopped pecans on a tray in the oven and set aside. Please don't skip this step, it adds so much flavour.

Use a silicon tray of square molds or mini cups (mine has 25 holes). Alternatively line the sides and base of a square 20 x 20cm cake tin with baking paper.

Place the silicon molds on a tray. Evenly spread the roasted pecans between the molds or over the base of a lined tin.

Add cacao butter and almond butter to a small saucepan, heat on medium - low. Continually stir as the ingredients melt so they combine well together. Remove as soon as the mixture has melted, set aside for 5 minutes to cool a little.

Add the vanilla, cinnamon and salt to the saucepan. Whisk to combine (the salt needs to dissolve). Pour into a jug if using molds or it can be poured straight from the saucepan into the cake tin.

Pour the fudge mixture evenly over the pecans.

Place in the freezer to set quickly, then transfer to the fridge. (I find the fudge pops out of the molds easily while still frozen). If you are using a cake tin, lift fudge out using the baking paper and place on a chopping board to cut into squares.

Serve the fudge pieces upside down with the smooth surface showing.

Store in an airtight container in the fridge and serve chilled.


Pecans are a rich source of dietary fibre, manganese, magnesium, phosphorus, zinc and thiamin. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

cacao butter

Raw organic cacao butter is also known as chocolate butter. It is used to make chocolate, truffles and desserts. Raw cacao butter is made by cold pressing ground cacao to prevent the lost of vital nutrients and separates the thick and creamy butter from the fibrous powder. It sets firm and gives a rich chocolate flavour. Choose certified organic, cold-pressed and non-gmo, my favourite brands are Chefs Choice or Lovingearth. Cacao butter is high in antioxidants, healthy fats and is a good mood support.

almond butter/spread

Almond butter may also be called almond spread. It is finely ground down almonds to a texture resembling a paste. In my cookbook I have a recipe for roasted almond butter, which has extra flavour due to the roasting and a little organic salt added. If purchasing a commercial almond butter in a jar, make sure it's 100% almonds.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.


I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.