Coffee and Almond Butter Fudge
This vegan coffee and almond butter fudge is rich, smooth, and energizing with a bold espresso flavor and nutty undertones.
Ingredients
- 1/2 cup almond butter unsweetened, unless chaos is your vibe
- 1/4 cup coconut oil melted, but not dramatic
- 1/4 cup maple syrup because we’re naturally sweet
- 2 tablespoons strong brewed coffee make it bold, like your texts at 2AM
- 1/4 teaspoon vanilla extract for depth, not drama
- Pinch of sea salt obviously
- Optional: chopped almonds or espresso beans for topping extra crunch for the overachievers
Instructions
- In your mixing bowl, combine almond butter, coconut oil, maple syrup, coffee, vanilla, and salt. Stir like your life depends on it.
- Mix until smooth and glossy—like your best eyeliner day.
- Pour mixture into a parchment-lined loaf pan, spread evenly with a spatula (or your emotional support spoon).
- Sprinkle with toppings if you’re feeling fancy, or salty like your group chat.
- Freeze for at least 1 hour until firm. Be patient—it’s character development.
- Slice into squares and store in the fridge. Or eat three before it sets. No judgment.
Notes
🔬 Nutritional Info (Per Square)
- Calories: 130
- Total Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
🌱 Vitamins & Minerals (Per Serving)
- Magnesium: 8%
- Iron: 5%
- Vitamin E: 6%
- Zinc: 4%
- Potassium: 5%
💡 Tips & Notes
- Use fresh, strong coffee—not that sad leftover drip.
- Add cacao powder for extra depth or cinnamon if you're in your "spicy era."
- Want it firmer? Add extra coconut oil. Softer? Less freeze time.
- Store in fridge up to 10 days or freeze up to a month—assuming it lasts that long.
- Eat with coffee, wine, or while ghosting people. Best enjoyed alone or with someone who won’t ask for a bite.