Step 1

line a 8×4″ (or similar sized) loaf pan with parchment paper, then set aside.

Step 2

the coconut cream, maple syrup, vanilla, and salt together in a small bowl, then set aside.

Step 3

using either….

Step 4

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.

Step 5

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.

Step 6

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.