Bold Vegan Espresso Fudge for Coffee and Chocolate Cravings

I made this Vegan Espresso Fudge for my dad’s holiday dinner last month. The espresso made it bold, and my book club asked for the recipe.

This recipe for vegan espresso fudge is simple to follow and uses natural ingredients, providing a guilt-free way to indulge in a delicious dessert. It’s a perfect addition to any gathering or simply a great way to satisfy those dessert cravings.

Easy Vegan Espresso Fudge Recipe

This vegan espresso fudge combines dark chocolate and espresso, creating an irresistible bite-sized treat. The fudge sets in the refrigerator and is ready in just a couple of hours, making it a quick and delightful dessert option.

Ingredients

• 1 cup dark vegan chocolate chips
• 1/2 cup full-fat coconut milk
• 1/4 cup pure maple syrup
• 2 tablespoons instant coffee or espresso powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• Optional toppings: chopped nuts, cocoa powder, or sea salt flakes

Instructions

1. Melt Chocolate: In a medium saucepan over low heat, melt the dark vegan chocolate chips, stirring constantly until smooth.
2. Mix Ingredients: Add the coconut milk, maple syrup, instant coffee, vanilla extract, and sea salt to the melted chocolate. Stir until well combined and fully smooth.
3. Prepare the Pan: Line an 8×8 inch square pan with parchment paper, leaving some overhang for easy removal.
4. Pour and Set: Pour the fudge mixture into the prepared pan, spreading it evenly. If desired, sprinkle with chopped nuts or sea salt on top.
5. Refrigerate: Cover the pan and place it in the refrigerator for at least 2 hours to set.
6. Cut and Serve: Once set, remove the fudge from the pan using the parchment overhang, slice it into squares, and serve chilled.

Cook and Prep Times

• Prep Time: 10 minutes
• Refrigeration Time: 2 hours
• Total Time: 2 hours 10 minutes

Nutrition Information

• Servings: 16 pieces
• Calories: 150kcal
• Fat: 9g
• Protein: 2g
• Carbohydrates: 18g

I store the fudge in an airtight container at room temperature for up to two weeks. The stay bold, and I let pieces come to room temperature before serving.