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Healthy Chocolate Espresso Vegan Fudge Recipe

This healthy vegan fudge recipe is creamy, rich and EASY! Paleo espresso fudge only needs 4 ingredients, plus I'm sharing ideas to customize vegan chocolate fudge.

Instructions

Cook Time 45 minutes
Total Time 45 minutes
Servings: 12 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1 13.5 oz can Full-fat coconut milk
  • 1/4 cup Agave nectar
  • 1 cup Dark chocolate (chopped; I've used 70% chips and also 100% cacao
  • 2 tablespoons Coconut oil
  • 1 tablespoon Instant espresso powder (+ more for dusting)
US Customary - Metric

  1. Place the coconut milk in a medium pot over medium-high heat, bring to a boil and let boil for 5 minutes.

  2. Stir in the agave and turn down the heat to a simmer. Let the mixture simmer for about 30-40 minutes, stirring occasionally, until it has the consistency of condensed milk.

  3. Place the chopped chocolate in a glass or heat proof bowl and pour the milk over stirring to melt the chocolate. Stir until no clumps remain. If it cools too quickly, simply place the bowl over a pot of simmering water.

  4. Stir in the coconut oil and espresso.

  5. Pour into a parchment lined container. I used a loaf pan since I wanted thick squares and it was narrow but deep.

  6. Let chill 5-6 hours, until firm. Dust with extra espresso, cut and serve.

Recipe Notes

Serving Size: 1 piece of fudge, or 1/12 of entire recipe

** This vegan fudge will stay at room temperature without melting, but it will begin to get soft after about 2 hours. Refrigerate for best results.

Nutrition Information Per Serving

Calories: 123 | Fat: 8g | Total Carbs: 10g | Net Carbs: 9g | Fiber: 1g | Sugar: 6g | Protein: 1g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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