Perfectly creamy and rich Salted Caramel Mocha Fudge with two layers that blend so perfectly together! Keep this fudge in the freezer or refrigerator and grab a quick bite when you need your sweets fix. Paleo & Vegan.
Hey guys! Nice to see you. My decision to post Sunday instead of Monday is totally throwing me off! Did you miss my fizzy all-fruit slushies from Sunday?
Seriously appropriate for the weather we’re having over here – 90+ and humid. Not my favorite and t’s giving me absolutely no desire to go outside. Except to get my run in at the exact coolest moment of the day – which happens to coincide with my typical running time of 6am, according to the weather channel app on my phone.
In other news, for those of you on my mailing list, you might have noticed I’m only sending emails 3 days per week – yet I’m still here and posting 5 times. You can simply scroll down in the email after the first post excerpt to see if I’ve posted in the days between emails. My WIAW and Thinking Out Loud posts are still going strong 🙂 You can also follow me on Bloglovin for the daily feed!
And now, back to this – the fudge! You know how I feel about fudge by now, I’m sure. I literally have to hold myself back from posting too many fudge recipes to close together – I’m always working on a new one and then get WAY excited about it.
This one, as you can see in the pictures, is lovely and layered 🙂 A salted caramel layer blends right in with a creamy, rich, and very chocolatey mocha layer! Sort of like a caramel macchiato in fudge form? Maybe better.
Oddly, even my kids liked this one (I thought it was just for grown-ups) and so it was gone in nearly record time. Emily now thinks she likes actual coffee. That is why I’ll never sweeten my own daily coffee – too likely that one of the kids will catch on and try to steal it.
As if they need more energy, seriously.
That totally sounds like something my grandma said to me when I was a kid. Heck, it’s something my dad still says about me right now! I don’t know what it looks like on the outside, but I can assure everyone my kids totally beat me in the energy department. Maybe it’s summer having its impact, but they now get up earlier, go to sleep later, and don’t stop moving during the time in between.
Except for the drawing tutorials, of course! Those are still going strong 🙂
In fact, they are on me right now to take them out somewhere, so I’ll have to get right to the caramel mocha fudge! I really, really hope you make it. I don’t say that for very many recipes, but seriously – it’s two layers and takes some time – but a little goes a long way! 100% worth the effort. Let’s go!
Salted Caramel Mocha Fudge {Paleo & Vegan}
Salted Caramel Mocha Fudge {Paleo & Vegan}
Ingredients
For the Mocha Layer
- 3 oz unsweetened baking chocolate roughly chopped
- 3 tbsp organic coconut oil
- 1/4 cup coconut cream or thick part of a can of full fat coconut milk
- 1/2 cup organic unrefined coconut palm sugar divided in half: 4 tbsp + 4 tbsp
- 1 tbsp instant coffee
- 1/2 cup sunflower butter or very smooth and creamy nut butter
- 1 tsp pure vanilla extract
- generous pinch fine grain sea salt
For the Caramel Layer
- 5 tbsp organic coconut oil
- 5 tbsp organic coconut palm sugar
- 1/2 cup full fat coconut milk
- 1 tbsp sunflower butter or very smooth and creamy nut butter
- 1 tsp pure vanilla extract
- 1/4 tsp fine grain sea salt
Instructions
First, make the mocha layer:
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In a small saucepan over very low heat, melt the baking chocolate and coconut oil together while stirring.
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Mix in the coconut cream, 4 tbsp (1/4 cup) of the coconut sugar, and the instant coffee and continue to stir until just melted. Remove from heat and stir a bit longer to fully dissolve the instant coffee, then set aside.
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In a separate small bowl, whisk together the sunflower butter (or other nut butter), the rest of the coconut sugar, vanilla, and salt until smooth.
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Add the second mixture to the saucepan and whisk together to fully combine. Transfer the mocha mixture to an 8 x 8 inch baking dish lined with parchment paper and chill in the freezer while you make the caramel layer.
To make the caramel layer:
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In another small saucepan (or, you can wash the first) add just the coconut oil and melt over very low heat.
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Add the coconut sugar and stir continuously for about a minute to combine. Then, continue to stir and add the coconut milk to the saucepan.
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Stir and cook another minute or two keeping the heat at its lowest setting. When small bubbles begin to form, remove from heat.
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Stir in the sunflower butter (or nut butter), vanilla, and sea salt and mix until very smooth. Allow to cool for about 5 minutes.
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Remove the mocha layer from the freezer and carefully pour all the caramel over the top using a small rubber spatula. Spread out evenly, then cover with plastic wrap and chill in the refrigerator or freezer until completely firm. Once solid, cut into squares and serve! Store leftovers in the refrigerator (creamier texture) or freezer (more solid) and enjoy!
Nutrition
What I Used to Make My Salted Caramel Mocha Fudge
Want more Paleo & Vegan fudge recipes? Try one of these – you’ll love!
Salted Dark Chocolate Tahini Fudge
Layered Chocolate Coconut Fudge
Have you baked with instant coffee? I’ve only used it for no-bake fudge so far…
When did you start liking the flavor of coffee? Do you like it sweet now, or bitter?
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meredith (The Cookie ChRUNicles) says
July 26, 2016 at 5:49 amI didn’t start drinking coffee until I was out of college and even though, I only drank a small vanilla coffee from dunkin donuts. then when my son was born, coffee of all kinds became my best friends lol
Michele says
July 26, 2016 at 7:52 amI was like that too, except it actually took me until Drew was born to make it a regular habit. Now it has to be strong and bitter, guess I’m getting old lol 🙂
Susie @ Suzlyfe says
July 26, 2016 at 6:54 amThe first itime that I had coffee and atually LIKED it was at a party for my brother’s high school graduation (I was in 9th grade). I was HOOKED after!
Michele says
July 26, 2016 at 7:51 amIt took me a while, as in maybe until Drew was born lol. Of course now there’s no going back 🙂
Megan @ Skinny Fitalicious says
July 26, 2016 at 7:24 amI like my coffee bitter with just a touch of almond or coconut milk. Since I worked on reducing sugar in my diet, I now don’t like anything too sweet. Coffee in breads are amazing! I make a zucchini espresso bread that is incredible!
Michele says
July 26, 2016 at 7:51 amThat’s how I drink it now and it’s just perfect. I need it strong too! I haven’t made zucchini bread, I don’t know why, but the espresso version just sounds amazing.
Rebecca @ Strength and Sunshine says
July 26, 2016 at 7:42 amI love seeing caramel recipes now <3 I used to scoff at them, I didn't think I was a big caramel person, but boy has that changed! Haha!
I always loved the flavor of coffee! I grew up drinking it at my grandparents house after dinner! Haha! (decaf!)
Michele says
July 26, 2016 at 7:50 amYou would love this then 🙂 Salted caramel plus coffee definitely goes well together. It took me a while to really love coffee but now I couldn’t live without!
Emily says
July 26, 2016 at 9:44 amI think I have all the ingredients, and when you mentioned this the other day, i was almost bouncing out of my place to ask for the recipe. 🙂 I guess I don’t need more energy, but …. I always love more sweets. 🙂
Michele says
July 26, 2016 at 12:57 pmI know you’ll love it!
Alyssa @ Renaissancerunnergirl says
July 26, 2016 at 10:00 amLooks like a perfect freezer dessert (that will let me empty more sunflower butter jars and I need a lot more to decorate for our wedding) so this is going on the menu!
Michele says
July 26, 2016 at 12:58 pmI know you’ll love it! And you are decorating jars? This sounds interesting!
Mel _OutRunCf says
July 26, 2016 at 8:24 pmCoffee and caramel are my favourite ice cream flavours…and ice cream is all I can think about in this weather haha My obsession with coffee started with college and never stopped (except for a little break during pregnancy) and then my son was born and coffee went back to being part of the survival kit 😉
Kristy from Southern In Law says
July 26, 2016 at 8:33 pmThis looks amaaaazing! I can’t really remember when exactly I started to like coffee, however, I think it may have been after getting a coffee machine for the blog. Before then I’d never really been fussed (except for caramel lattes!) but after then? I fell in love 😛
Amanda @ .running with spoons. says
July 27, 2016 at 12:24 pmI’ve baked with coffee before! It adds a really nice richness and depth to anything chocolatey. That being said, I don’t think I started liking the taste of coffee until I was in my first year of university… and even then it was more of a “need” than a “want.” I could only do the flavoured lattes back then, and even then I still made faces. Fast forward a handful of years and sweet coffee tastes a little off to me. I just like it on its own.
Michele says
July 28, 2016 at 6:26 amI wasn’t totally sold on coffee until having not 1 but 3 kids! At that point I got hooked out of necessity, but maybe age too 🙂 And I can’t drink it sweet anymore either.
Ellen @ My Uncommon Everyday says
July 27, 2016 at 5:20 pmEveryone promised me when I went to college that I’d become a coffee person…. and I’m not. I do like coffee in my baked goods and the bitterness when paired with sweetness (like in ice cream or fudge), but by itself, I still can’t do it. Maybe one day! Until then, I’ll “settle” for making this fudge 🙂
Michele says
July 28, 2016 at 6:26 amIt took 3 kids for me to become a true daily coffee drinker. Prior to that it was here and there. So there’s time for you!
Meghan@CleanEatsFastFeets says
July 28, 2016 at 8:41 amI love anything with salted caramel and I’m a total sucker for fudge. These look and sound amazing. I’ll take three please….no wait, better make it four. 😉
lindsay Cotter says
July 28, 2016 at 8:49 ami would like these for my bday please. do you deliver? haha and i need all the energy. and love baking with instant coffee. gosh, i loved coffee since high school. is that bad? hope not. BRING IT!