This vanilla maple nut fudge has only 5 ingredients, requires no oven or stove, and is gluten and grain free, paleo, vegan and low FODMAP. It’s also incredibly delicious and will soon become a favorite dessert to have on hand in the fridge or freezer!
Why do I feel like I’ve posted 10 fudge recipes, yet this is only the 3rd? Is that possible? I think it’s because I’ve made 3 batches of each recipe I’ve posted. That equals 9 fudge batches and 9 is only 1 away from 10. #Mathskills much? Only barely what I need for cooking, running, and not overdrawing my bank account.
But enough about this vanilla maple nut fudge for a moment, let’s talk about the week before a “vacation” when you have “kids” mmkay? I just can’t get over this and I probably never will. As I’m writing this, it’s Monday, we’re not leaving until Saturday and I’m already nervous about packing “all the things” and really, that does not belong in quotes because taking 3 kids to a rental house for a week – literally means – at least for us, packing the house up and moving for a week.
I am still on a cleaning spree left over from the weekend, except now it’s just gotten obsessive, which for me is a good thing from time to time. These 3 day cleaning spurts are responsible for allowing my house to stand upright, unburdened by the force of crap tons of crap that will cause the walls and ceilings to collapse.
But even though I find it necessary to actually clean occasionally, it does get to the point near the end where obsession kicks in and I start getting “spray happy” and wanting every corner to be squeaky clean.
The difference, though, between me and a person who cleans this way all the time, is that after the sun sets on the third day (an estimation), I notice that things just keep getting dirty no matter how many times you clean them. When I notice this, I don’t fight it – I give up and forget. Then, I quit for like 6 months – that’s the part that’s really bad.
And what does this have to do with packing for vacation? Or fudge? Well, everything. I mean when you just want the dang house to stay clean for 3 seconds, everything from packing, to fudge, to making breakfast, to wearing shoes is an obstacle. Maybe that’s an exaggeration, but, really. Packing to go to a rental house for a week in addition to everything I normally do every day (that I cannot manage in the first place) causes me anxiety. Rant over! And onto my recipe for vanilla maple nut fudge, because it’s about to rock your world whether you’re ready or not!
If you’re like me and can’t manage your life, you’ll like this fudge. It has only 5 ingredients and requires no cooking whatsoever. No oven, no stove, just a little bit of thinking. And stirring, you have to be able to stir, something I find enjoyable most of the time. The work is done in about 5 minutes, and then you just have to let it chill for a few hours while you go do-yo-thang. I won’t judge what you do. You can sit by the fridge and check it every 5 minutes or take a 5 hour nap – it’s up to you, and the fudge won’t judge, but it will make you very, very happy 🙂
Vanilla Maple Nut Fudge {Paleo & Vegan}
Vanilla Maple Nut Fudge {Paleo & Vegan}
Ingredients
- 1 and 1/2 cups smooth nut butter of choice at room temp - I used a combination of almond and cashew butter
- 1/4 cup + 1 tbsp pure maple syrup - adjust sweetness to your taste
- 1 + 1/2 tsp pure vanilla extract
- 1/2 cup extra virgin coconut oil melted and cooled - make sure it cools to almost room temp
- *Pinch sea salt - optional
- 2/3 cup chopped pecans or walnuts whatever you prefer
Instructions
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In a mixing bowl, mix together the nut butter and maple syrup until very smooth. Then stir in the coconut oil and vanilla and mix until fully incorporated and smooth.
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Add a pinch of sea salt if you choose to, then stir in the chopped nuts.
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Transfer the entire mixture to an 8 x 8 inch baking dish lined with parchment or freezer paper and spread out evenly.
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Chill until firm in the freezer or fridge, then cut into squares to serve. Store leftovers in the freezer and enjoy!
What’s your approach to cleaning? Anyone love it and have tips for me?
Is anyone packing for a summer vacation with kids? Thoughts?
What’s your favorite nut butter? Do you ever combine flavors?
I actually love packing an fudge- but usually I can only handle a piece or two because its sweet. I’ve been into sweets more lately so I’ll have to experiment with this recipe
I agree, a piece or two, tops hits the spot! I love that you can save this as long as you want and it stays just as good!
Yum! Your recipe looks even better than normal fudge- I can literally taste its sweet gooeyness! I can imagine that a vacation with three kids may not be the most stress-free way to relax, but nonetheless I hope you have a great time!
Thanks! We do always have a great time even with chaos, it’s a nice chaos!
Love this idea for fudge!! Can’t wait to try 🙂
Awesome! Hope you like it!
Um so I was a fan of your last fudge recipe, but I want this one ever more. Mmm, maple vanilla nut. I need to make this stat!!
And I just stuck a batch in the freezer. I can’t wait to try the finished product.
Yes! Hope you like it 🙂
Looks amazing!!
Thanks! One of my favorites 🙂
Keeping this up on the browser so I can make it!!! I’m glad that I’ve actually been making a lot of nut butter lately. 🙂
Hello there! I was planning on making this fudge with a cookie crust. I was thinking of using the crust you have for Paleo Pumpkin Caramel Pecan Fudge Bars, but maybe the crust you use for your Almond Butter & Jelly Cookie Bars would be better. Any thoughts?? Thank you in advance!
Hi! That would definitely be good, either one would work but the almond butter crust would keep it totally vegan. The only thing is that crust recipe is larger than you’d need, so you’ll have some leftover but you could easily keep it for another use 🙂
I tried this before chilling it and didn’t like it. Thought I hound have doubled the maple syrup. Thought I shouldn’t have used all Costco almond butter, etc. THEN I TASTED IT CHILLED! I LOVE IT! Some I added crushed pecans to. Some I left plain, but added a pecan half on top. Some I left without nut chunks for my GF/DF sister with diverticulosis. These are the vegetables mouth feel of all those evil dairy/cane sugar fudges that will leave me sick for days! THANK YOU SO MUCH! I made some for a Halloween party with a layer of chemically colored & flavored purple vanilla melts and sprinkled more chemicals on top(aka cupcake decorations) for the non-believers and they loved them.
Delicious! I used TJ’s Almond Butter and walnuts!
I served these to my fairy grandchildren (age 4 and 7) who are very picky eaters. They loved them! My best compliment so far has been “..and nothing was yucky…” Trying really hard to cook responsibly with a dash of fun. Thank you for your ideas.