Updated: May 13, 2020
2 - 12 oz cans unsweetened coconut cream refrigerated overnight
1 cup coconut manna
1-1/4 cup granulated sweetener of your choice (I used Pyure)
3/4 cup cocoa butter
6 tablespoons unflavored collagen (I use this brand)
2 tablespoon vanilla extract
1 cup chopped pecans
3 tablespoons coconut manna
1/4 cup allulose sweetener
In a sautee pan over medium heat, prepare the pecans. Add in the coconut manna and allow to melt. Add in your pecans and allulose. Continually stir. You will see the allulose begin to caramelize rather quickly. Make sure the pecans are evenly coated. Remove after the allulose has caramelized (about 4 minutes) and pecans are lightly toasted. Spread apart on parchment paper and allow them to harden.
To prep the fudge, line a glass baking dish with parchment paper.
In a medium pot over low heat, begin to make the fudge. Melt the manna, cocoa butter, and add in the sweetener. Stir until they are fully combined and melted. Scoop out the coconut cream ONLY from the cans, leaving the water behind. Add it into your pot, followed by the vanilla extract. Whisk all ingredients. Add in the collagen, mix well. Allow to cook down for about 10 minutes. Remove from the heat.
Using a 12x8 glass baking dish, add in half of the caramelized pecans.
Pour the fudge mixture over these, and allow it to set up at room temperature for 15 minutes.
Now sprinkle in the remaining pecans. Place in the refrigerator and cool overnight.
Slice into squares and enjoy!
Makes 12- 3x3 squares