Name: Easy Coconut Almond Mocha Fudge
Prep time: 8 min
Total time: 8 min
Yield: 14
Ingredients: Almond Mocha Fudge Layer; 1/2 cup butter or coconut oil; ¼ cup unsweetened almond butter (or sunflower seed butter for nut free (can use creamy or crunchy)); 1 cup granulated sweetener of choice: coconut sugar for paleo (or for low carb use erythritol, or monk fruit sweetener (sweetener should be ground to a powder in a blender, processor or Magic Bullet type blender), or can use a low carb confectioners sweetener.); ¼ cup cocoa powder or cacao powder (sifted); 1 tsp or 1 packet organic instant coffee or decaf crystals *optional; 1 tsp vanilla extract (I use the gluten free kind); Coconut Fudge Top Layer; 2 ½ tbsp . coconut oil (like this one); 2 tbsp coconut butter (like this kind, different than coconut oil); 1 tbsp unsweetened coconut milk ((canned full fat kind)); 1 1/2 tbsp granulated sweetener of choice: coconut sugar for paleo (or for low carb use erythritol or monk fruit sweetener); 1 ½ tbsp finely ground unsweetened coconut flakes ((can grind up the bigger flakes until finely shredded in a blender))

Easy Coconut Almond Mocha Fudge, grain free, paleo and low carb.

Coconut Almond Mocha Fudge is a grain free, easy to make holiday or anytime treat with low carb options. Rich and decadent chocolate mocha almond fudge with a coconut fudge layer on top. Almond Joy candy and chocolate mocha combined in a magical fudge.

I made a paleo and a low carb version. My kids ate the paleo version and I have been hoarding the low carb batch. If you are not fond of coconut, then you could definitely make this without the coconut top layer, and just have almond mocha fudge. You can also omit the coffee or decaf from the recipe as well. This was so simple to whip up on the stove top, and it sets up fast in the fridge or freezer.

If you make this, it will bring joy to your taste buds!

For Recipe and Directions, Scroll to the bottom of post for the Printable Recipe Card

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5 from 3 votes

Easy Coconut Almond Mocha Fudge

Grain free and delicious coconut almond mocha fudge.

Course grain free, low carb, paleo

Cuisine dessert

Prep Time 8 minutes

Total Time 8 minutes

Servings

Author Stacey

Ingredients

Almond Mocha Fudge Layer
1/2 cup butter or coconut oil
¼ cup unsweetened almond butter or sunflower seed butter for nut free (can use creamy or crunchy)
1 cup granulated sweetener of choice: coconut sugar for paleo or for low carb use erythritol, or monk fruit sweetener (sweetener should be ground to a powder in a blender, processor or Magic Bullet type blender), or can use a low carb confectioners sweetener.
¼ cup cocoa powder or cacao powder sifted
1 tsp or 1 packet organic instant coffee or decaf crystals *optional
1 tsp vanilla extract I use the gluten free kind
Coconut Fudge Top Layer
2 ½ tbsp . coconut oil like this one
2 tbsp coconut butter like this kind, different than coconut oil
1 tbsp unsweetened coconut milk (canned full fat kind)
1 1/2 tbsp granulated sweetener of choice: coconut sugar for paleo or for low carb use erythritol or monk fruit sweetener
1 ½ tbsp finely ground unsweetened coconut flakes (can grind up the bigger flakes until finely shredded in a blender)

Instructions

Line an 8 inch loaf pan (a loaf pan is deeper and makes thicker pieces of fudge) with wax paper or parchment paper. Can also grease the pan, if you don’t have the wax or parchment paper.
Grind up sweetener of choice in a blender or processor until powdered texture forms, set aside.
In a medium size, heavy sauce pan over medium heat melt: ½ cup butter or coconut oil, and ¼ cup almond butter or sun butter. Stir together and continue melting. Once it is melted and combined, turn heat to lowest setting.
Add to the melted butter almond butter mixture: 1 cup ground sweetener of choice, ¼ cup sifted cocoa powder, 1 tsp instant coffee crystals, and 1 tsp vanilla extract. Remove sauce pan from heat, and stir then ingredients together thoroughly.
Pour or spoon almond mocha fudge mixture into the bottom of prepared loaf pan. Use a rubber scraper to get all the fudge mixture out of the sauce pan. Set aside.
In a small heavy sauce pan over medium heat melt: 2 ½ tbsp coconut oil, 2 tbsp coconut butter, 1 tbsp coconut milk, and 1 1/2 tbsp sweetener of choice. Stir and melt until all ingredients are melted and combined.
Remove from heat. Add 1 ½ tbsp fine shredded coconut flakes and stir.
Pour coconut mixture over the top of almond mocha fudge in loaf pan. Refrigerate for 1 hour or until solid or can freeze for 20 minutes. Once solid, cut and serve. Store unused portions in the fridge.

Notes

Nutritional Data for Low Carb Version using erythritol, Swerve sweetener option: Servings: 1 serving out of 14 servings, Cal: 132, Carbs: 3 g / Net Carbs: 2 g, Fiber: 1 g, Fat: 14 g, Protein: 1 g, Sugars: 1 g, Sodium: 57 mg

Nutritional Data for Paleo Version using coconut sugar sweetener option: Servings: 1 serving out of 14 servings, Cal: 183, Carbs:16 g/ Net Carbs: 15 g, Fiber : 1 g, Fat: 14 g, Protein 1 g, Sugars: 14 g, Sodium: 57 mg

*all nutritional data are estimates based on the products I used*

Tried this recipe?Mention on Instagram @gfbeautyandthefoodie or tag #gfbeautyandthefoodie!

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Comments

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August 06, 2019 at 11:16 pm

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Ludmilla
November 09, 2015 at 7:56 pm
I love the combination of chocolate and coconut!!! Your recipe looks delicious!
- Stacey
  November 10, 2015 at 8:54 am
  Thank you Ludmilla 🙂
Anna @ Sunny Side Ups
November 07, 2015 at 7:01 am
Mmmm…I LOVE these flavors; I bet this fudge tastes just heavenly! 🙂 I’d be hoarding it from my family too! Pinned!
- Stacey
  November 08, 2015 at 6:38 pm
  Thank you Anna 🙂
michele
November 07, 2015 at 5:19 am
Coconut and fudge…. and low carb? I can’t wait to try this!!! The photos look so delicious!!
- Stacey
  November 08, 2015 at 6:39 pm
  Awe, thank you so much Michelle 🙂
Wajeeha
November 06, 2015 at 11:27 pm
Ummm, yes please to a few of these…so delicious looking!
- Stacey
  November 08, 2015 at 6:40 pm
  Wajeeha, Thank you for the kind words 🙂
jayne
November 06, 2015 at 10:33 pm
These look amazing – coconut and coffee what an awesome combo
- Stacey
  November 08, 2015 at 6:42 pm
  Thank you Jayne 🙂
Adriana @changingplate
November 06, 2015 at 9:18 pm
Thank you for this great recipe! Looks delicious and I’ll definitely add the coconut layer! Yummy!
- Stacey
  November 08, 2015 at 6:41 pm
  Thank you Adriana! I am always surprised that some people don’t like coconut. They are missing out 🙂
Sarah
November 06, 2015 at 6:03 pm
These look absolutely delicious! They also look habit forming…I don’t think I’d be able to stop at one…not necessarily a bad thing 🙂
- Stacey
  November 06, 2015 at 6:33 pm
  You are right Sarah, I did eat more than one square by the end of the day. I just kept going back for a nibble 🙂
Linda Roisum
November 06, 2015 at 5:27 pm
I just made my first batch of fudge last week, so I was excited to see this recipe….saving it to make and give as Christmas gifts. Thanks for the recipe.
- Stacey
  November 06, 2015 at 5:54 pm
  Thank you Linda, I love making fudge because it just so easy to make and you can’t burn it very easily, lol.
Lyndsay
November 06, 2015 at 4:58 pm
Yummy, I’m always looking for new delicious gluten free recipes to make. I’m adding this one to my list. Thanks for sharing ????
- Stacey
  November 06, 2015 at 5:47 pm
  Thank you Lyndsay, I bookmarked your tea biscuit dough recipe today. It looks fantastic!
Amy
March 23, 2015 at 5:47 am

Great recipe! Thank you for sharing! I just started my low carb/paleo lifestyle so am very excited about trying this. I did a 21 day sugar detox that really helped me get started. Here’s a link if anyone is interested http://www.lowcarbreviewsite.com/21-day-sugar-detox/
- Stacey
  March 24, 2015 at 3:19 pm
  Amy, thank you for your kind words. I have done a sugar detox before. But it has been awhile. It is a great kick start for any diet.
Denise
January 01, 2015 at 1:46 pm
I love the recipe & can’t wait to try it. I did want to sugest you check out this web site for printing your recipes. I you my tablet most days & when I click on your print link it closes right away. So I go here & print a pdf version so I can keep your recipes http://www.printfriendly.com Keep up the good work & thank you.