Mocha Almond Fudge Bars

recipes sweets Jan 29, 2020

I have a vivid childhood memory of standing in the kitchen of my grandparents’ old house in Colorado. Whenever my family visited, my mom and grandmother often cooked big, delicious dinners for everyone, followed by some sort of dessert, of course. Their freezer always held several type of ice cream, including a coffee flavor which was my grandfather’s favorite.

One night as we passed out the nightly scoop to everyone in the family, my sister and I were curious to see what this very “adult” flavor was all about. Though unsure whether or not we’d be fans, my grandfather generously shared his beloved flavor with us both, and the rest was history. We might have been too young to enjoy the real deal in the morning, yet that creamy, coffee-flavored treat became a new favorite from that moment forward.

Fast forward a couple of years later, and I’m standing at a Baskin Robbins with my mom as she picked up a tub of Jamoca Almond Fudge. A family friend of ours loved this flavor, and she always gifted him this treat for his birthday each year. Naturally curious, I asked to try and ended up with a scoop of this once again life changing flavor. Because if there’s any way to make coffee better, it’s by adding the dreaminess of chocolate and the crunch of almonds, right?

To this day, I’ll still pick any sort of mocha ice cream or dessert if it’s an option, but why not whip up this classic flavor combo in my own kitchen? Likewise, as I try to avoid dairy (read more in Why I Ditched Dairy), I’m always searching for ways to enjoy the treats I love without it.

Luckily, these insanely delicious bars not only bring the nostalgia I hold dear, but they’re also vegan, gluten, dairy and refined sugar free to fuel the body as well as the soul!

I used this Nutsola Cacao Almond Superfood Mix to create the crunchy crust, but you can easily swap it out for any chocolate/almond granola that you love best. Plus, the creamy mocha layer includes simple ingredients like cashews, coconut cream, cacao powder, ground coffee and maple syrup to give you that “ice cream” feel with much more nutrition.

If you’re digging the idea of creamy, no bake desserts, also be sure to check out my Vegan Pistachio Cherry Cheesecake Bars, Red, White & Blue Vegan Cheesecake Cups, Mini Matcha Vegan Cheesecakes, Peppermint Patty No-Churn Ice Cream, Peach Soft Serve Nice Cream and Creamy Vegan Lemon Bars. They’ll all satisfy your sweet tooth without any dairy in sight!

So though I will never turn down real Jamocha Almond Fudge ice cream every now and then, I love having a batch of these bars on hand to enjoy this favorite flavor combo any old day. Happy no-baking, y’all  .


 YIELDS16 Servings
Cacao Almond Crust
  •  1  bag Nutsola Cacao Almond Superfood Mix (or sub a bag of your favorite chocolate/almond granola)
  •  â…“ cup coconut oil, melted
Creamy Mocha Filling
  •  1 cup raw cashews, soaked for at least 4 hours and drained
  •  ½ cup coconut cream
  •  2 tbsp cacao powder
  •  2 tbsp ground coffee
  •  3 tbsp maple syrup
  •  1 tsp vanilla extract
  •  ½ tsp salt
  •  ¼ cup slivered almonds
Chocolate Drizzle
  •  1  bar of dark chocolate (I used Evolved Chocolate Signature Dark)
  •  1 tbsp coconut oil, melted
  •  1 tsp ground coffee (optional for more coffee flavor)



For the crust, add Nutsola (or granola) and coconut oil to a food processor. Pulse until well-combined.

Pour into an 8x8 baking dish, and press into an even layer.

Place in the freezer while making creamy mocha layer.

To a high speed blender or food processor, add drained cashews, coconut cream, cacao powder, ground coffee, maple syrup, vanilla extract and salt. Mix until well-combined and creamy.
Pour mixture on top of crust, using a spatula to smooth it into an even layer.

Sprinkle with slivered almonds, and place the tray back into the freezer for 3-4 hours to set up.

For the chocolate drizzle, melt chocolate, coconut oil and coffee grounds together in the microwave or on the stove top.

Option: cut into 16 bars, then drizzle the chocolate over the top of each, OR pour an even chocolate layer on top before cutting into 16 squares.

Store extras in an air-tight container in the freezer, as they quickly soften at room temperature.


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