This chocolate avocado fudge has a luscious creamy texture. It’s quick and easy make. Give it a try if you’re looking for nutrient-dense dessert ideas, like this almond butter fudge, which is another delicious option.
Ingredients and Substitutions
Dark chocolate works best in this recipe because it’s less likely to seize when blended with the other ingredients than sweeter types like milk or white chocolate.
Avocado gives this fudge its satisfying creamy texture. Be sure to use a ripe avocado when making this fudge. It should feel slightly soft when gently squeezed.
A small amount of salt enhances the other flavors in this fudge. You can omit it if you prefer.
I like to sweeten this fudge with a little bit of maple syrup. You can omit it if you prefer, in which case the fudge will be only subtly sweet.
How to Make Avocado Fudge
Start by melting the chocolate using your preferred method: Stovetop:Â Add the chopped dark chocolate to a pan over low heat. Stir constantly until just melted, then remove from the heat. Microwave:Â Heat in 20-second bursts, stirring between each, until melted.
Next you’ll add the melted chocolate and chopped avocado to a blender, then blend until smooth. Add the salt and maple syrup to the blender, then blend again.
Transfer the mixture to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
Refrigerate for at least 1 hour before removing from the pan and slicing.
Avocado Fudge Recipe
Equipment
- Blender
- Parchment paper
- 9 inch loaf pan
Ingredients
- 1 1/2 cups chopped dark chocolate
- 3/4 cup chopped avocado
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
Instructions
- Melt 1 1/2 cups chopped dark chocolate using your preferred method:Stovetop: Add the chopped chocolate to a pan over low heat. Stir constantly until just melted, then remove from the heat.Microwave: Add the chopped chocolate to a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until melted.
- Add the melted chocolate and 3/4 cup chopped avocado to a blender, then blend until smooth.
- Add 1/4 teaspoon salt and 2 tablespoons maple syrup to the blender, then blend again.
- Transfer the mixture to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
- Refrigerate for at least 1 hour before removing from the pan and slicing.
Notes
-
Store in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
