Espresso Almond Fudge
Raw, Vegan and gluten-free fudge packed full of flavor and texture!
Servings 23 pieces
Equipment
- High-speed blender, small brownie silicone mold, spatula, dipping fork, bowls, pot
Ingredients
Espresso Fudge
- 1/2 cup cacao powder
- 1/2 cup coconut sugar
- 100 g cacao butter, melted (yields 1/2 cup liquid)
- 1/4 cup coconut nectar, or any liquid sweetener
- 1/4 cup melted coconut oil
- 1/4 cup almond butter, at room temperature
- 1 tbsp coconut aminos or tamari
- 1 tsp coffee flavor
- 1 tsp vanilla flavor
- 1/4 cup strong brewed coffee, warm
- 1/2 cup chopped almonds dry or soaked and dehydrated
Dark Chocolate for Enrobing
- 100 g cacao butter, melted (yields 1/2 cup liquid)
- 200 g cacao paste, melted
- 1/4 cup maple syrup or agave
- 1 tsp vanilla flavor
Garnish
- 23 whole coffee beans
Instructions
Espresso Fudge
- Blend all ingredients except coffee and almonds until smooth.
- While blender is running on low, add warm coffee and blend until well incorporated.
- Remove blender from base and stir in chopped almonds by hand until combined.
- Transfer fudge to a small brownie silicone mould using a spoon and fill each cavity until full, OR pour into an 8 x 8 lined square pan.
- Set in freezer for minimum 2 hours.
Dark Chocolate for Enrobing
- Melt cacao paste and butter double boiler method with the cacao butter placed underneath cacao paste.
- While bowl is still over heat, add liquid sweetener and vanilla and whisk until combined.
- Remove from stove and transfer into a small dipping bowl.
- Remove fudge from freezer and enrobe in melted dark chocolate using a dipping fork.
- Transfer to a baking tray lined with parchment paper and garnish with coffee beans.
- Storage: sealed container in fridge for 1 week or freezer for 1 month.