Espresso Dark Chocolate Fudge
This is a no-bake, vegan espresso dark chocolate fudge that melts in your mouth and smacks your cravings with sophistication.
Ingredients
- 1½ cups vegan dark chocolate chips
- ½ cup canned full-fat coconut milk
- ¼ cup strong brewed espresso
- ¼ cup maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Line the baking pan with parchment. Pretend you’re Martha Stewart.
- Combine chocolate chips, coconut milk, coconut oil, and espresso in a saucepan. Heat over low until fully melted and smooth.
- Remove from heat. Stir in vanilla, maple syrup, and a pinch of salt. Taste it—if you don’t moan, add more espresso.
- Pour mixture into pan. Smooth the top with a spatula like your life depends on it.
- Chill in fridge for 2 hours until set.
- Slice into neat squares or chaotic chunks depending on your vibe.
- Store in an airtight container, unless you eat it all in one sitting.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 170
- Total Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
🌱 Vitamins and Minerals (Per Serving)
- Iron: 9%
- Magnesium: 6%
- Calcium: 4%
- Folate: 3%
- Potassium: 5%
💡 Extra Tips to Slay the Flavor
- Use espresso powder for a punchier hit (because your fudge should slap).
- Sprinkle flaky sea salt on top before chilling—it’s classy and salty, just like your mood.
- Add chopped nuts if you’re feeling textured and emotionally complicated.
- Swap maple syrup for agave if your pantry's chaotic.
- Cut smaller pieces to pretend it’s portion control (we both know it’s not).