These gooey flourless Salted Fudge Bars are gluten-free and dairy-free, featuring a rich chocolate flavor with a kick from espresso and no refined sugar. A chocolatey dessert that's good for you!
1: Preheat the oven to 350 degrees and grease an 8X8 square pan.
2: In a small saucepan on low heat, melt chocolate and coconut oil, stirring slowly to prevent burning. When completely melted, remove from heat and gently whisk in all remaining ingredients except for eggs. Set aside.
3: In a small bowl, beat eggs on high for 3 minutes. While mixing on low speed, slowly pour in chocolate mixture until well incorporated.
4: Pour batter into the prepared pan and sprinkle with flaky sea salt.
5: Bake until the top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 40-50 minutes. Allow to cool at room temperature in the pan.
6: Either serve warm, or place in the fridge with the top wrapped in foil and serve cold at a later time.
7: Cake lasts in the fridge for 5-6 days and is just as delicious days after as it is fresh! Freeze any remaining slices and defrost in the fridge for enjoyment weeks after.
