Made with unrefined sugar, this almond mocha fudge is rich yet naturally vegan with a paleo option. A no cook fudge recipe!
- 1/3 cup sliced almonds
- 22 pitted dated (around 285 grams)
- 1/4 cup creamy no stir nut butter (almond, peanut butter, or cashew)
- 1/4 cup refined coconut oil, melted
- 1 teaspoon pure vanilla
- 1/2 cup Dutch cocoa powder (I used red dutch unsweetened cocoa)
- 2-3 tbsp instant espresso or fine ground coffee
- optional pinch of cinnamon
- 3 tbsp dark chocolate shavings
- 2-3 tbsp whole bean coffee – crushed
- gluten free cookie or graham cracker crumbs (1/2 cup)
- maple syrup, for extra sweetness
1. Toast slivered almonds first and set aside. You can do this by placing them in a skillet and lightly toasting them on medium until brown or on a baking sheet to bake in oven or toaster oven at 350F for 5-10 minutes or until golden brown. If you don’t have time to toast the almonds, that’s fine. Use regular blanched almonds, slivered or sliced.
2. Place the dates in a bowl and cover with boiling water. Set aside for 20 minutes to soften . Remove water.
3. Place the dates, nut butter, and vanilla in a food processor and blend for 1-2 minutes. Stop and scrape sides if needed. Blend until smooth.
4. Next add melted coconut oil and cocoa and blend again for a few minutes until thick batter is formed. Add your instant espresso and pulse until blended evenly. Taste batter to see if it’s to your liking. If it’s not sweet enough, add in 1-2 tbsp maple syrup. This is optional. Mix again.
5. Press the mixture into a small bread pan lined with parchment. Preferably 7 x 10 cm. (See notes for graham cracker coating.) Add your dark chocolate shavings , toasted slivered almonds, and crushed coffee beans on top.
6. Freeze for 1 hour or until set. Slice to serve. Makes 9 to 10 large slices or 20+ fudge squares.
Store in a ziplock or airtight container in the freezer for up to 2 to 3 weeks.
If you want the graham cracker bottom (as seen in pictures), simply blend 4 gluten free graham cracker squares into a fine meal or crumble. Line the bottom of your pan with the crumbs, on top of the parchment paper or wax paper. Then pour in your fudge to set. Omit graham crackers for Paleo Version.
Estimated Nutrition Information:
For a whole slice, the calories will be much more dense, around 250 calories. If you want to cut into 16 square pieces, use the nutrition info shown below.
- Serving Size: 1 square
- Calories: 143
- Sugar: 20g
- Sodium: 1.5mg
- Fat: 5.6g
- Saturated Fat: 3g
- Carbohydrates: 24.2g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: paleo, gluten free, holiday desserts, fudge, vegan