Why you’ll love these mocha almond fudge bars
There are a number of reasons you will love this fudge as much as my family did! Yes, even my family who adores all the non-gluten, vegan and sugary desserts, went nuts for these bars. This fudge recipe is:
Quick and easy to make
& simply irresistible
What Ingredients do I need for these fudge bars?
Maple Syrup: this adds a slight sweetness to the crust without using refined sugar.
Coconut Oil: make sure it’s solid and not melted! This helps hold the crust together and provides a crunch factor.
Coconut Flour: I love using coconut flour since it’s so absorbent, creating a lovely shortbread texture. Plus it keeps the crust grain-free!
Espresso powder: this ingredient is crucial! Espresso powder adds warmth and richness paired with the chocolate.
Cacao powder: Adds a rich chocolate flavor plus extra antioxidants from the cacao.
Kosher salt: because the salt + chocolate combo is always necessary!
Chopped almonds: use toasted almond for extra flavor!
Coconut oil, melted
Tips for the best mocha almond fudge bars
Cool Completely: You’ll first bake the shortbread crust layer and will need to let it cool completely before layering the mocha fudge layer. After that, you will place the bars in the fridge to continue cooling until set. This is an important step! Finally, the chocolate layer gets added for the grand finale!
Toppings: I recommend topping with flaky sea salt and more toasted almonds for a little something extra🙂
More healthy fudge recipes
- Vegan Pumpink Spice Fudge
- Easy Chocolate Peppermint Fudge (paleo/vegan)
- Chocolate Strawberry Fudge
- Vegan Chocolate Peanut Butter Fudge
If you decide to try this recipe, I’d love to hear what you think in the comments below! If you decide to post your version on social media, please tag me @bakeritablog on Instagram and #bakerita so I can see it! Nothing makes me happier than seeing your recreations 🙂 enjoy!!
Healthy mocha almond fudge bars made on a delicious shortbread crust and layered with flavors of dark chocolate, coffee, and crunchy almonds! They’re vegan, gluten-free, paleo, and refined sugar-free. A perfect rich, decadent treat everyone will love!
For the shortbread crust
For the mocha fudge filling
For the chocolate topping
¼ cup coconut oil, melted (used refined for no coconut flavor)
- ¼ cup cocoa powder
- 2 tablespoons maple syrup
- ¼ teaspoon flaky sea salt, optional
- ⅓ cup almonds, toasted and chopped
Preheat the oven to 350ºF. Line an 8×8” square pan with parchment paper and grease with coconut oil.
Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
For the filling, combine the espresso powder and melted coconut oil and stir together to dissolve the espresso powder a bit. Add the rest of the ingredients and whisk or stir together until completely combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
For the chocolate topping, whisk together all of the ingredients and pour over the cooled fudge layer. Smooth evenly and sprinkle with almonds and flaky sea salt. Let cool until set. Slice into 16 squares. Keep stored in an airtight container in the refrigerator.
Keywords: fudge, mocha, chocolate, dessert, vegan, paleo