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 healthy rich, decadent treat everyone will love! 
 

These Mocha Almond Fudge Bars are incredibly rich and delicious, with a chocolate-coffee fudge studded with crunchy almonds, all sitting on top of a simple shortbread crust. These gluten-free, paleo and vegan fudge bars are irresistible!

Three words for you: Mocha. Almond. Fudge. Does this need any more explanation? These mocha almond fudge bars were inspired by my love for rich, decadent, chocolate desserts. And in true Bakerita fashion, all made with a simple healthy twist!
 
Have you tried the So Delicious Mocha Almond Fudge ice cream? This recipe reminded me of the mini mocha fudge studded throughout the pint!  However, the ingredients for this fudge are a lot healthier, refined sugar-free, vegan and full of real, nutrient-dense ingredients! Plus it’s incredibly easy to make because that’s how roll around here 🙂
 

These Mocha Almond Fudge Bars are incredibly rich and delicious, with a chocolate-coffee fudge studded with crunchy almonds, all sitting on top of a simple shortbread crust. These gluten-free, paleo and vegan fudge bars are irresistible!

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:

Creamy
Rich
Chocolatey
Decadent
Quick and easy to make
Maple Sweetened
& simply irresistible

These Mocha Almond Fudge Bars are incredibly rich and delicious, with a chocolate-coffee fudge studded with crunchy almonds, all sitting on top of a simple shortbread crust. These gluten-free, paleo and vegan fudge bars are irresistible!

What Ingredients do I need for these fudge bars?

SHORTBREAD LAYER 
  • 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!
 
MOCHA ALMOND FUDGE LAYER 
  • Espresso powder: this ingredient is crucial! Espresso powder adds warmth and richness paired with the chocolate.
  • Coconut oil: here you’ll use melted coconut oil. For no coconut flavor, use refined vs. virgin coconut oil.
  • Creamy almond butter: Almond butter adds an incredible texture and helps bring out the almond flavor.
  • Maple syrup: I love this Crown Maple amber rich maple syrup for this recipe!
  • 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!
 
CHOCOLATE LAYER
  • Cocoa powder
  • Coconut oil, melted
  • Maple Syrup

These Mocha Almond Fudge Bars are incredibly rich and delicious, with a chocolate-coffee fudge studded with crunchy almonds, all sitting on top of a simple shortbread crust. These gluten-free, paleo and vegan fudge bars are irresistible!

Tips for the best mocha almond fudge bars

Espresso Powder: Make sure to use instant espresso powder vs. instant coffee. I find using espresso powder creates a rich flavor you won’t get from coffee.

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🙂

These Mocha Almond Fudge Bars are incredibly rich and delicious, with a chocolate-coffee fudge studded with crunchy almonds, all sitting on top of a simple shortbread crust. These gluten-free, paleo and vegan fudge bars are irresistible!

 

More healthy fudge recipes

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!!

 

These Mocha Almond Fudge Bars are incredibly rich and delicious, with a chocolate-coffee fudge studded with crunchy almonds, all sitting on top of a simple shortbread crust. These gluten-free, paleo and vegan fudge bars are irresistible!
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These Mocha Almond Fudge Bars are incredibly rich and delicious, with a chocolate-coffee fudge studded with crunchy almonds, all sitting on top of a simple shortbread crust. These gluten-free, paleo and vegan fudge bars are irresistible!

Mocha Almond Fudge Bars (Gluten Free, Paleo + Vegan)

  • Author: Rachel Conners
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 16 bars 1x

Description

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! 


Ingredients

Scale

For the shortbread crust

  • 3 tablespoons maple syrup 
    ⅓ cup + 1 tablespoon coconut oil, solid, use refined for no coconut flavor
  •  1 cup coconut flour 

For the mocha fudge filling

  • 2 teaspoons espresso powder
  • ⅓ cup coconut oil, melted
  • ½ cup almond butter 
  •  cup maple syrup
  • ⅔ cup cacao powder
  • ¼ teaspoon kosher salt 
  • ½ cup almonds, toasted and chopped  

For the chocolate topping

  • ¼ cup coconut oil, melted (used refined for no coconut flavor) 
  • ¼ cup cocoa powder
  •  2 tablespoons maple syrup 

Topping

  • ¼ teaspoon flaky sea salt, optional
  •  cup almonds, toasted and chopped 

Instructions

  1. Preheat the oven to 350ºF. Line an 8×8” square pan with parchment paper and grease with coconut oil.
  2. Combine the maple syrup and room temperature coconut oil and mix until combined. Add the coconut flour and mix until a large dough ball forms, pressing out any clumps of coconut oil.

  3. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
  4. 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.
  5. 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

 

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