Espresso Almond Fudge

Espresso Almond Fudge

You are in a for a REAL treat! This Almond Espresso Fudge recipe is from my Sweets, Chocolate and Treats eBook, it’s so good I had to share!

In June I did a live recipe demonstration on Wild Food Cafe School’s Instagram page. It was a lot of fun; you can catch the live video tutorial repay below.

I took their Advanced Plant-Based Training at their London cafe in November 2019 and it was an amazing experience and was really honored when they reached out to me to conduct a recipe demo.

If you love the flavor combination of coffee and chocolate, you will LOVE this Almond Espresso Fudge! This fudge is super silky, flavorful and almonds add an extra crunch.

If you have not worked a lot with chocolate, let me tell you – Chocolate is science!

You really need to be patient with this recipe. A few notes to ensure your success:

  • Chocolate does not like cold ingredients. Cacao butter will start setting immediately making it hard to blend. MAKE SURE all your ingredients are at room temperature. If you store your nut butter in the fridge, measure it out and place it in a bowl at room temperature for about an hour.
  • If you do not have a high-speed blender, powder your coconut sugar first in a spice grinder or blender.
  • Add all the powders into the bottom of the blender and your liquids on top.
  • Add the warm coffee slowly while blender is running on low.
  • DO NOT melt your cacao butter directly over heat or in the microwave; you will most likely burn it. Only melt double boiler method, there is a good explanation here: https://www.craftybaking.com/howto/double-boiler-method

I use cacao butter and cacao powder in this recipe as I prefer unroasted for all the health benefits. If you only have cocoa butter and cocoa powder those will also work for this recipe.

If you want to learn more about the health benefits of cacao, check out my blog post here.

You can also be creative and add in some superfood powders such as medicinal mushrooms, mesquite or lucuma.


I hope you enjoy this recipe and if you make it please tag me on Instagram here.

Or share your creation in the Facebook Group – Chefs of Crystal Dawn Culinary

View this post on Instagram

💚Fudge Ingredients: -1/2 cup cacao powder -1/2 cup coconut sugar -100g cacao butter, melted (yields 1/2 cup liquid) -1/4 cup coconut nectar or any other liquid sweetener -1/4 cup coconut oil, melted -1/4 cup cashew butter or almond butter, at room temperature -1 tbsp coconut aminos or tamari -1 tsp coffee extract -1 tsp vanilla extract -1/2 cup raw almonds, chopped & dried -1/4 cup strong brewed coffee, warm to touch . 💚Dark Enrobing Chocolate Ingredients: -100g cacao butter, melted (yields 1/2 cup liquid) -200g cacao paste, melted (yields 1 cup liquid) -1/4 cup liquid sweetener -8 drops vanilla medicine flower essence or 1 tsp vanilla extract -Whole coffee beans We hope you enjoy this recipe as much as we do 🙈 Check out @crystal_dawn_culinary for more delicious recipes🤩

A post shared by Wild Food Café School (@wildfoodcafeschool) on

Espresso Almond Fudge

Espresso Almond Fudge

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



Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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