Chocolate Pecan Fudge Bars

Prep Time

30 x minutes + cooling


8 x People

Rich and thick chocolate pecan fudge bars with a biscuity no-bake base made from oats topped with a luscious fudgy topping. Packed with Dark Tangy Clementine chocolate, coconut cream and chopped pecans, these bars are naturally vegan, gluten-free and make a delicious afternoon treat or dessert.


  • 250g oats, into flour
  • 80g coconut oil, melted
  • 40g maple syrup
  • A pinch of salt
  • 180g coconut sugar 180g
  • 80g coconut oil
  • 130g coconut cream
  • 180g Dark Clementine Chocolate, broken up
  • A pinch of salt
  • 150g + 20g pecans



1. Line a dish (approx. 11cm x 18cm) with parchment paper.

2. Prepare the base ingredients by blitzing the oats into a flour in a blender. Add to a mixing bowl and pour in the melted coconut oil, maple syrup and salt. Stir to a stick dough.

3. Press the mixture down firmly into the dish to form an even base layer and place in the freezer while you make the topping.

4. For the fudge layer, melt together the sugar, coconut oil and cream in a saucepan until the sugar dissolves. Bring to the boil and simmer for 3 minutes, whisking thoroughly. Remove from the heat and whisk in the chocolate and a pinch of salt until really smooth.

5. Stir through the 150g chopped pecans and pour over the base layer. Smooth over the top, sprinkle over the other 20g chopped pecans and place in the fridge for 3-4 hours to set. Remove from the fridge and slice into 8 bars or squares.