Mocha Almond Fudge Bars (Gluten Free, Paleo + Vegan)
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!
Servings 16 bars
Ingredients
- 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
- ⅓ 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
- ⅓ cup almonds toasted and chopped
Instructions
- Preheat the oven to 350ºF. Line an 8x8” square pan with parchment paper and grease with coconut oil.
- 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.
- 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.
