• 1 cup California walnuts
  • 1/2 cup gluten free flour
  • 3 tablespoons vegan butter
  • 1 tablespoon pure maple syrup
  • 1 tablespoon coconut sugar
  • Vegan caramel
  • 3/4 cup coconut cream
  • 1/4 cup maple syrup
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Chocolate Walnut Fudge

  • 1/3 cup coconut sugar
  • 1 tablespoon coconut oil
  • 1 tablespoon water
  • 1/4 cup coconut cream
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups coarsely chopped California walnuts


  1. Preheat the oven to 180°C and line a 9 x 5-inch loaf pan with parchment paper.
  2. Place all crust ingredients in a food processor and pulse for 30 seconds or until you’ve reached a crumbly consistency.
  3. Spread in a prepared pan and press down firmly to make a single even layer. Bake for 22 to 25 minutes or until the edges have just started to brown.
  4. While the crust is baking, to prepare caramel, place all ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring frequently to avoid burning; let cool slightly. Mixture should now coat the back of a spoon and be reduced to 1/2 cup.
  5. Pour over the cooled crust and refrigerate for 20 minutes.
  6. Meanwhile, to prepare chocolate walnut fudge, place coconut sugar, coconut oil and water in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. Stir in remaining ingredients. Spread over the caramel layer and refrigerate for at least 4 hours or overnight.
  7. Remove from the pan and cut into thin slices. Store in the refrigerator and serve cold.