Mocha Almond Fudge

This creamy and nutty lightened up mocha almond fudge recipe has no butter and no heavy cream and even includes some pumpkin puree to make it healthy.

Today’s easy mocha almond fudge recipe is for all my coffee loving chocoholics out there!

The inspiration for this recipe comes from my mom who is a candy making pro!

My Mom has LOTS of delicious fudge recipes but there’s this one kinda “healthy” fudge recipe that I am CRAZY about!

This LIGHTENED UP fudge has NO butter, NO heavy cream and some of the condensed milk is SWAPPED out with pumpkin puree.

YES… pumpkin puree!

It may sound weird but I promise you CAN’T taste or even smell the pumpkin at all!

I modified my mom’s recipe slightly by adding espresso powder and made a LAYERED mocha almond fudge.

This fudge is the BEST…It’s rich, creamy and nutty and packed with chocolate and coffee flavors.

To give this chocolate coffee fudge a pop of COLOR, I added a layer of pink colored white chocolate fudge on top of the mocha fudge.

That made it look very PRETTY.

This fudge is PERFECT for Valentine’s Day, Mother’s Day and it would also make a wonderful homemade gift for the Christmas holidays.

If you liked this mocha fudge recipe, you should check some of these other mocha recipes:

Mocha caramel cookie dough truffles
Mocha pancakes with mocha syrup
Mocha cupcakes with mocha frosting
Mocha whoopie pies
Mocha brownies
Mocha cake roll with raspberries
Mocha smoothie
Mocha crinkle cookies

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Mocha Almond Fudge

Prep Time: 10 mins

Chill time: 4 hrs

Total Time: 4 hrs 10 mins

This creamy and nutty lightened up mocha almond fudge recipe has no butter and no heavy cream and even includes some pumpkin puree to make it healthy.

Yield: 16 Servings

Ingredients

Mocha layer:

• 3 cups Chocolate chips, Semisweet, Melted
• 1 tbsp Espresso powder
• ¼ cup Pumpkin puree
• ¾ cup Condensed milk
• ⅓ cup Almonds, Chopped

Pink layer:

• 3 cups White chocolate chips, Melted
• ¾ cup Condensed milk
• Pink candy coloring

Toppings:

• 1/4 cup Almonds , Chopped
• 1/4 cup Chocolate chips, Semisweet

Instructions 

• Melt the chocolate chips in the microwave.
• Add condensed milk and espresso powder and mix again.
• Add the pumpkin puree and mix again. The mixture will become thick.
• Spread this chocolate mixture into a cake pan (Dimensions: 8x8x2) lined with parchment paper.
• Pop this tray in the freezer for 1 hour.
• Now, prepare the pink fudge and spread it gently on top of the chocolate layer.
• Toss some chopped up almonds and chocolate chips on top.
• Chill the pan of fudge in the freezer for 4- 5 hours or until it sets.
• Once the fudge has set, remove it from the pan and peel off the wax/foil paper.
• Use a sharp knife to cut into square pieces. Enjoy!

Notes

- You can omit the pink layer and just make mocha fudge.
- To make the pink layer, you can actually try using different flavors of chocolate (such as peppermint, strawberry, cherry).
- If you can't find pink candy coloring, you can use a small amount of red candy coloring.

Nutrition

Calories: 489kcal, Carbohydrates: 62g, Protein: 7g, Fat: 24g, Saturated Fat: 13g, Cholesterol: 22mg, Sodium: 92mg, Potassium: 258mg, Fiber: 1g, Sugar: 58g, Vitamin A: 765IU, Vitamin C: 1.2mg, Calcium: 206mg, Iron: 0.8mg

Course: Dessert

Cuisine: American

Calories: 489

Author: CakeWhiz

Well, that’s all for today.

Until next time, tata my lovelies!