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Almond fudge bars pair a pressed almond flour-and-meal crust with a molten filling of cacao nibs, espresso, and paleo marshmallows that sets into genuine fudge. The trick is pulling the pan when the edges are set but the centre still wobbles — that soft middle becomes the fudgy bite. A scatter of reserved raw crumb bakes into a crunchy lid over the top.
Pro Tips
- Microwave the cacao nibs, marshmallows, and coconut milk in short bursts, stirring often — 1 to 3 minutes total — because scorched cacao turns bitter fast.
- Reserve the full ¼ cup of raw crust mixture before baking; sprinkling it over the fudge layer is what gives the contrast between soft centre and crisp top.
- Let the marshmallow mixture cool slightly before stirring in the coconut flour blend, or the heat clumps the flour instead of thickening the filling evenly.
- Cut with a warm, dry knife wiped between slices — the fudge layer clings to a cold blade and drags.
- Store the bars in the fridge; the coconut oil in the filling re-solidifies and they actually slice cleaner on day two.
Frequently Asked Questions
What can I use instead of paleo marshmallows?
They melt into the fudge base and are hard to swap one-for-one. Extra cacao nibs plus a tablespoon of honey gets close, though the filling will be denser and less stretchy once set.
Can I skip the espresso powder?
Yes — it's there to deepen the chocolate, not to make the bars taste like coffee. Leave it out, or swap in an equal amount of cacao powder for an intenser chocolate hit.
How long do almond fudge bars keep?
About five days in an airtight container in the fridge. The crust softens slightly over time, but the fudge layer stays dense and sliceable.
Do these bars contain dairy or grains?
No — the crust is almond flour and almond meal, the fat is coconut oil, and the thickener is coconut flour, so they're dairy-free and grain-free as written.
Recipe Card
Ingredients
Method
- 1.
- 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.
- 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.
- 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.
- 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.
- 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.
