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Espresso Almond Fudge

Espresso Almond Fudge

Raw, Vegan and gluten-free fudge packed full of flavor and texture!
Course Dessert
Cuisine dessert, raw, vegan
Keyword chocolate, gluten-free, RAWCHOCOLATE, rawvegan
Prep Time 20 minutes
Servings 23 pieces


  • High-speed blender, small brownie silicone mold, spatula, dipping fork, bowls, pot


Espresso Fudge

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


  • 23 whole coffee beans


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.