Recipe Monday: Pecan Fudge Caramel Bites

Posted by – October 24, 2016
Categories: Food & Nutrition

Raw Cookies

Julia Corbett’s pecan fudge caramel bites aren’t your typical dessert. Like all the recipes in her book Raw Cookies: 60 Delicious, Gluten-Free Superfood Treats, these sweets taste incredible and won’t leave you feeling weighted down by unhealthy ingredients. We hope you try these out and enjoy! Make sure to stay tuned for next week’s recipe.

Pecan Fudge Caramel Bites

Makes 36 one-inch square bites


Pecan Fudge
1 cup cacao paste
1½ cups pecans
4 tablespoons lucuma powder
2–3 tablespoons sun-dried cane juice crystals or coconut sugar
4 tablespoons raw honey, crystallized
1 teaspoon ashwagandha extract powder
½ teaspoon reishi extract powder
Few pinches of Himalayan salt
1 teaspoon vanilla bean powder
Pinch of nutmeg
¼ teaspoon cinnamon

Pecan Caramel
2 tablespoons coconut oil
¼ cup raw honey, crystallized
4 tablespoons lucuma powder
Few pinches of Himalayan salt
½ cup pecans, chopped or whole


Mix cacao paste and pecans in a food processor until broken down.

Add remaining ingredients to the food processor, and pulse until combined together like a sticky dough.

Line an 8 x 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.

Chill while making Pecan Caramel.

Melt coconut oil in a glass jar placed in hot water, or over a double boiler.* Mix all Pecan Caramel ingredients, except pecans, in a bowl, by hand with a spoon, until combined and looking like a caramel. Or mix in a food processor until combined evenly.

Add pecans, and mix until distributed evenly. Pour Pecan Caramel over Pecan Fudge, then spread evenly.

Chill for a few hours, then remove from the pan, place on a cutting board, and slice into bite-sized pieces. Store chilled.

*Chef’s Note: A double boiler can be used to melt down solid fats that can liquefy, for ease of blending or adding dry ingredients to re-solidify into a hardened state.

Fill a medium-sized pot with 1–2 inches of water, and place over low heat on a stovetop. Place a larger glass bowl or metal bowl over the pot opening, to cover the opening, but not touch the water below. Always use low heat to ensure that melting ingredients do not overheat. After contents are halfway melted or so, stir consistently until completely melted, and remove from heat.


Excerpted from Raw Cookies by Julia Corbett. © 2015, North Atlantic Books.

Tags: Julia Corbett Recipe Vegetarian & Vegan
About the Author

Marina is the Marketing & Digital Programs Coordinator at North Atlantic Books. After living in New Orleans and Amsterdam, and exploring a couple of continents, she returned to the San Francisco Bay Area to work at NAB. She's passionate about astrology, nonfiction books, and sustainable living, as well as all things metaphysical.