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Espresso Fudge Brownies

Espresso Fudge Brownies, for when you’re craving something sweet, healthy, and super chocolatey! We'd describe these morsels of fudge-deliciousness as super-trendy, somewhat-hipster, double-chocolate-chip, raw-cacao mochas in the form of bite-sized, vegan, gluten-free brownies. Talk about the perfect holiday dessert, right?! Not to mention the caffeine-goodness, ESPRESSO and CHOCOLATE, we’ll take that combo any day… actually we basically do (a day in the life at Square Organics HQ)!! Thanks Lara, a.k.a. @vanillacrunnch, for this super scrumptious HOLLAday recipe!

½ cup cashews (soaked overnight)
½ cup walnuts
1 Squarebar of choice, chopped up
2 cups Medjool dates (pitted)
½ cup raw cacao powder
½ cup desiccated coconut
2 tbsp organic coconut nectar (or substitute with rice or maple syrup)
½ tsp vanilla extract
2 tsp finely ground coffee
a pinch of fine sea salt
¼ cup coconut oil
¼ cup unsweetened cacao powder
¼ cup coconut nectar (or substitute with rice or maple syrup)


  1. Place the soaked cashews and walnuts in a blender and process until finely ground.
  2. Add the coconut, syrup/nectar, vanilla extract, raw cacao powder, ground coffee, and sea salt.
  3. Blend again to combine and then transfer to bowl and set aside.
  4. Add the dates and the Squarebar to the blender and process. Add in the nut and cacao mixture and blend until well combined.
  5. If it gets sticky in the bottom of the blender, you can tip the mixture into a bowl and combine with your hands.
  6. Line a cake tin or loaf pan with baking paper, and press the brownie mixture in firmly.
  7. Place in the freezer for at least 40 mins to chill before adding the chocolate layer.
  8. For the chocolate layer add all of your ingredients into a medium mixing bowl.
  9. Whisk together until you have a runny chocolate consistency.
  10. Freeze for 10 minutes.
  11. Dust over some raw cacao powder.

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