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!
I’ve got three words for you that are pretttyyy irresistible: MOCHA. ALMOND. FUDGE. You’re hooked, aren’t you? I know I was as soon as the words flew into my head and put themselves into a perfect little bar that needed to be made ASAP.
They’re super easy to make (you guys probably know by now that’s how I like to roll) and almost no-bake. The crust needs to be baked for the good, crunchy shortbread crust factor, there’s no baking (or even cooking) for the top layers. Just a little melting and stirring.
Let’s chat real quick about those delightful layers and then we’ll get right into the recipe – I know you’re already itching to make them ;)
FIRST – that shortbread crust! It’s so simple and similar to the one I use for my favorite/almost famous Homemade Twix Bars. Only three ingredients: coconut flour, because it’s so absorbent it helps totally replicate that shortbread-y texture; maple syrup, for a little sweetness; and coconut oil, to help with the crunch factor and holding it all together.
The next layer is my fave…that mocha almond fudge goodness. It’s literally a layer of fudge, infused with espresso powder and toasted almonds to add a whole new dimension of flavor to the fudge. The coffee adds warmth to the fudge and the almond butter helps bring out the almond flavor even more.
Quick tip: I’d stick with instant espresso powder here instead of instant coffee – it has a lot stronger depth of flavor, and instant coffee won’t give the same effect unless you use a lot more of it. If it’s all you have, taste as you go to make sure it tastes as “coffee-like” as you prefer.
On top of the fudge layer is a simple layer of homemade chocolate – just a combo of coconut oil, maple syrup and cocoa powder. You can sub with some melted chocolate too if you prefer. Top that with crunchy chopped almonds and sea salt (if you’re like me and like flaky sea salt on top of every chocolate dessert) and you’re golden!
I left these bars at my mom’s house when some of her family was visiting and they were a hit. These are the family members who normally aren’t the most enthusiastic about healthier desserts, so their approval and excitement is always a WIN. They brought the bars up to ME without me asking how they were – always a good sign :)
If you’re a fan of chocolate, or coffee, or almonds…I think you’ll be into these. Hope you give them a try and enjoy, my loves! You’re the greatest, and don’t forget it :) sending you lots of love today and every day!
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Mocha Almond Fudge Bars
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! Course Dessert Cuisine American Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Servings 16 bars Calories 267 kcal Author RachelIngredients
For the shortbread crust
- 3 tablespoons maple syrup
- ⅓ cup + 1 tablespoon coconut oil solid, use refined for no coconut flavor
- 1 cup (112g) coconut flour
For the mocha fudge filling
- 2 teaspoons espresso powder
- ⅓ cup (64g) coconut oil melted, use refined for no coconut flavor
- ½ cup creamy almond butter
- ⅓ cup (101g) 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, use refined for no coconut flavor
- ¼ cup cocoa powder
- 2 tablespoons maple syrup
To top
- 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.
