Almond fudge bars are a three-layer treat — a toasty almond crust, a deep chocolate-espresso filling, and a crumbly almond topping. Melted cacao nibs and marshmallows make the filling fudgy while instant espresso sharpens the chocolate. Sixteen bars that sit somewhere between brownie and candy, in the best possible way.
SERVES 16
Ingredients
Crust and Topping
½ cup almond flour
½ cup almond meal
⅓ cup palm sugar
¼ teaspoon baking powder
⅓ teaspoon salt
4 tablespoons (60 ml) coconut oil, melted and cooled
Filling
½ cup coconut flour
1½ teaspoons instant espresso powder or instant coffee powder
¼ teaspoon salt
1 cup (240 ml) cacao nibs
4 ounces paleo marshmallows (see Paleo Marshmallow recipe, page 87)
¼ cup coconut milk
1 teaspoon (5 ml) vanilla extract
Coconut oil to grease the foil sling
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 325°F (165°C). Make a foil sling for eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil.
2.В В Whisk almond flour, almond meal, palm sugar, baking powder, and salt together in bowl. Stir in melted coconut oil until combined. Measure out and reserve ¼ cup of mixture for topping. Transfer remaining mixture to prepared pan and press firmly into an even layer using a wide metal spatula. Bake crust until fragrant and beginning to brown (20 to 24 minutes), rotating pan halfway through baking. Let cool on wire rack for at least 15 minutes.
3.В В Whisk coconut flour, espresso powder, and salt together in a bowl. Microwave cacao nibs, marshmallows, and coconut milk together in a large bowl, stirring often, until melted and smooth, about 1 to 3 minutes. Allow mixture to cool slightly, then stir in vanilla and flour mixture until just incorporated.
4.В В Spread filling evenly over baked crust. Sprinkle with reserved almond flour/meal mixture and spray lightly with vegetable oil spray. Bake until edges are set but center is still slightly soft (about 20 minutes), rotating pan halfway through baking.
5.В В Place the pan atop a wire rack and let the bars cool completely (about two hours). Remove the bars from the pan using the foil, cut into squares, and serve.
Pro Tips
- Cool the baked crust at least fifteen minutes before adding the filling — warm crust melts the fudge layer and the layers blur together.
- Melt the cacao nibs and marshmallows gently, stirring often. Scorching the chocolate here gives the whole batch a burnt note you can't hide.
- The espresso powder doesn't make the bars taste like coffee; it deepens the chocolate. Keep it in even if you're serving kids.
- Let the finished bars cool completely — two hours — before cutting. The fudge filling needs the time to set into clean slices.
Frequently Asked Questions
What can I use instead of paleo marshmallows?
A thick coconut cream filling works, though the texture will be more truffle than fudge. The marshmallows are what give the layer its lightness.
Can I make these without espresso?
Yes — the bars will be slightly less complex but still rich. A pinch of salt helps compensate for the lost depth.
How do I store almond fudge bars?
Refrigerated for up to a week — the filling stays fudgy cold. Bring them to room temperature for ten minutes before serving.
Can I freeze them?
Absolutely. Freeze cut squares layered with parchment for two months. Thaw in the fridge overnight for the best texture.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to middle position and preheat oven to 325°F. Make a foil sling for eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
- Grease foil with coconut oil. 2. В В Whisk almond flour, almond meal, palm sugar, baking powder, and salt together in bowl.
- Stir in melted coconut oil until combined.
- Measure out and reserve ¼ cup of mixture for topping.
- Transfer remaining mixture to prepared pan and press firmly into an even layer using a wide metal spatula.
- Bake crust until fragrant and beginning to brown (20 to 24 minutes), rotating pan halfway through baking.
- Let cool on wire rack for at least 15 minutes. 3. В В Whisk coconut flour, espresso powder, and salt together in a bowl. Microwave cacao nibs, marshmallows, and coconut milk together in a large bowl, stirring often, until melted and smooth, about 1 to 3 minutes. Allow mixture to cool slightly, then stir in vanilla and flour mixture until just incorporated. 4. В В Spread filling evenly over baked crust.
- Sprinkle with reserved almond flour/meal mixture and spray lightly with vegetable oil spray.
- Bake until edges are set but center is still slightly soft (about 20 minutes), rotating pan halfway through baking. 5. В В Place the pan atop a wire rack and let the bars cool completely (about two hours).
- Remove the bars from the pan using the foil, cut into squares, and serve.
