Espresso Almond Butter Fudge (Printable Version)

Rich, creamy fudge blending bold espresso with nutty almond butter for a quick no-bake treat.

# What You'll Need:

→ Fudge Base

01 - 1 cup creamy almond butter
02 - 1/4 cup melted coconut oil
03 - 1/4 cup pure maple syrup
04 - 2 tablespoons brewed espresso, cooled
05 - 1 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine sea salt

→ Topping

07 - 2 tablespoons chopped roasted almonds
08 - 1 teaspoon espresso powder or finely ground coffee
09 - Flaky sea salt, to taste

# How To Make:

01 - Line an 8x8-inch square baking dish with parchment paper, allowing excess paper to hang over the edges for easy removal later.
02 - In a medium mixing bowl, combine almond butter, melted coconut oil, maple syrup, cooled espresso, vanilla extract, and sea salt. Whisk vigorously until completely smooth and fully incorporated.
03 - Pour the fudge mixture into the prepared baking dish. Use a spatula to spread evenly and create a smooth, level surface.
04 - Scatter chopped roasted almonds evenly over the surface. Dust with espresso powder or ground coffee, then finish with a pinch of flaky sea salt.
05 - Place the dish in the freezer for at least 2 hours, or until the fudge is completely firm and set throughout.
06 - Lift the fudge from the dish using the parchment paper overhang. Cut into 16 equal squares. Store in an airtight container in the freezer and serve directly from frozen for optimal texture.

# Expert Advice:

01 -
  • You literally need 10 minutes of active time before the freezer does all the heavy lifting
  • The espresso cuts through the richness in the most sophisticated way
  • One batch lasts weeks in the freezer, making emergency chocolate cravings non-issues
02 -
  • If your almond butter has been sitting in the cupboard, the oil might have separated, so stir it thoroughly before measuring
  • Room temperature ingredients mix together much more smoothly than cold ones
03 -
  • Warm your measuring cup under hot water before measuring the coconut oil, it slides right out
  • A hot knife dipped in water between cuts gives you the cleanest squares

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