The secret to this healthy fudge is already in the title. Avocado. But do you dare use avocado in a dessert? You should. And here’s why:
Avocado is packed with health and beauty benefits. It’s no wonder it became known as the food of a generation (hello, avocado toast!). It’s super creamy, which means your dessert (avocado fudge, in this case) will also be super creamy. And the best part is that by mixing in ingredients like coconut sugar and chocolate chips, you will actually mask the avocado taste you’re accustomed to from guac or salads. If you’ve already had an avocado pudding or mousse, you know what I’m talking about.
Healthy Creamy Avocado Fudge
While I’d love to take credit for coming up with this recipe, it’s actually from a new cookbook I discovered: Eat Well, Be Well by Jana Cristofano. The book has over a hundred vegetarian, gluten-free, refined sugar-free recipes, and they’re all mouthwatering, just like the avocado fudge.
Here’s what author Jana Cristofano says about this yummy recipe: “I grew up appreciating and loving my mother’s handcrafted fudge. While this recipe is dramatically different in ingredients from traditional fudge, the taste is identical. Identical. Being a fudge purist, I ensured this exquisite yet simple dessert is nothing short of a pure, chocolate delight. Plus with the addition of creamy avocado, it’s indulgent but healthier too!” An actually healthy fudge that tastes just like regular fudge? Yes, please!
Get the full recipe below and check out Eat Well, Be Well on amazon or your favorite bookstore.
Creamy Avocado Fudge
- 1/2 cup ripe Hass avocado pitted and peeled
- 1 1/4 cups vegan dark or semisweet chocolate chips
- 1 1/2 teaspoons vanilla extract
- 1/2 cup coconut sugar
- 1/4 cup plant based milk unsweetened, mild tasting
- 1 tablespoon vegan butter
Place the avocado in a food processor or high-speed blender and puree. Alternatively, the avocado can be mashed by hand but try to get it as smooth as possible. Place it in a small bowl and set aside.
In a medium mixing bowl, combine the chocolate chips and vanilla. Set aside.
In a small saucepan, whisk together the coconut sugar and plant-based milk. Add vegan butter and place over medium heat. Whisk continuously until at a rapid boil. Continue whisking over a rapid boil for 3 minutes. Add the avocado to the mixture, whisking in 1 tablespoon at a time until each is almost fully incorporated. Once the mixture is smooth, remove from the heat.
Pour the hot avocado mixture over the chocolate chips and vanilla and mix well with a spoon until completely combined and smooth. This may take a few minutes.
Add fun toppings like dried fruit and nuts in step 5 after spreading the fudge into the pan. My favorite additions include additional chocolate chips and walnuts.