Creamy Avocado Fudge is nothing short of a pure, chocolate delight! Exquisite yet simple–only 15 minutes of your time. Healthy and indulgent! No one ever guesses I put an avocado in this chocolate decadence–or for that matter, removed the cream and refined sugar. And I proved it — I put traditional fudge next to my Creamy Avocado Fudge and not a single taster could figure which was which!
Avocado Fudge -Plated
Don’t get me wrong. I love avocados! I never had them as a child. That’s got to be borderline abuse! HA! Actually, my first experience with them was well into my adulthood. Once I tasted them there was no going back. Guacamole, avocado “steak” sandwiches, avocado “mayo” on sandwiches, the list goes on. Then something very cruel happened to me. After the birth of my daughter I was no longer able to eat them: I developed an allergy. As our bodies age and we go through various events that can alter our individual biochemistry (pregnancy), it is possible to develop allergies or intolerances to foods with which we had no prior issues. This was devastating to me. To have something that I had adored ripped from my grasp was really . . . torture! Fast forward to present day. Having spent nearly a decade avoiding my “love”, I had become fairly proficient at identifying any situation that could put me in harm’s way of avocado. There were exceptions that served only as reminders that I was still very much allergic to avocado. Then, one fateful Mothers Day changed my future.
Avocado Fudge – Cutting Avocado
My family took me to a new restaurant I had been anxious to try. I ordered a delicious quinoa burger and dug in. As I raved on about how delicious it tasted and began to list all of the subtle notes, something seemed vaguely, wonderfully familiar. Several bites in, horror, I realized it was a creamy avocado sauce that I was savoring. My jaw dropped — what now? Well, I had nothing to do but wait for the incredible pain and list of discomforts to follow. Alas, they never came! Could it be?! I was no longer allergic to avocado? By this point, I had eliminated gluten and consumed a mostly plant-based diet. I wondered if eliminating all of these inflammatory substances that tax the immune system had somehow healed my body to the point that it could now tolerate avocado again. Over the course of several months I have very slowly tested my theory and reintroduced avocado into my diet. Starting with just a taste on my finger tip and incrementally working my way up to eating an entire avocado — I am free! Reunited and it feels so good . . . .. I know it sounds crazy but this is truly one of the best things that’s ever happened. No one eating a plant-based diet should be without the creamy, tasty, fatty goodness that avocado can offer so many dishes.
As a celebration of my reunion with my sweet avocado I wanted to make a very special dish. What better way than joining it with another food no one should ever have to live without: chocolate. Vegan fudge has been on my “to do” list for quite some time, so this recipe is fate. I make no secret of my love for the avocado but let’s face it, who wants to taste it with chocolate? Taste is not all an avocado has to offer. This recipe showcases the other great feature of the avocado-texture. It’s creamy, smooth and well . . . fatty texture make it an excellent replacement for oils or fats. This fudge is so delicious and incredibly easy to make. While it is dramatically different in ingredients from traditional fudge, the taste is identical!! I-dent-i-cal. An added benefit of my healthier fudge recipe is that it only requires about 15 minutes of prep time. Let your refrigerator do the rest!
Avocado Fudge – Pureed Avocado
Avocado Fudge – Cooking Coconut Palm Sugar, Cashew Milk, and Vegan Butter
Avocado Fudge – Cooked Mixture with Vegan Chocolate Chips
Avocado Fudge – Blended
Avocado Fudge – Prepared to Chill
Avocado Fudge -Plated
I am totally and completely loving this Creamy Avocado Fudge. It’s amazing how the avocado knows when it’s time to step back and let the chocolate take center stage. It does such a great job of making the fudge a soft, velvety, smooth texture without disrupting the traditional chocolaty deliciousness!! I can’t believe I’m saying this but this recipe may actually be too easy. I’ve already made it several times. Enjoy!!
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Creamy Avocado Fudge is nothing short of a pure, chocolate delight! Exquisite yet simple – only 15 minutes of your time. Healthy and indulgent! This fudge is so delicious and incredibly easy to make. While it is dramatically different in ingredients from traditional fudge, the taste is identical!! I-dent-i-cal. (Gluten-free, Vegan / Plant-based, Refined Sugar-free)
Ingredients
- 1/2 cup or about 100 grams pureed ripe avocado (Hass avocados are highly recommended)
- 1 cup vegan dark or semi-sweet chocolate chips (I use Enjoy Life brand)
- 1 1/2 teaspoons pure vanilla (divided)
- 1/2 cup coconut palm sugar
- 1/4 cup cashew milk
- 1 tablespoon vegan butter (I use Earth Balance Soy Free)
Instructions
- 1) Peel avocado and remove pit. Place in food processor or blender and puree. Avocado can be mashed by hand but try to get as smooth as possible. Place in small bowl and set aside.
- 2) In a medium mixing bowl, combine chocolate chips and 1 teaspoon vanilla. Set aside.
- 3) In a small saucepan, combine coconut palm sugar and cashew milk. Whisk together. Add 1 tablespoon vegan butter and place over medium flame. Whisk continuously until at a rapid boil. Continue whisking over rapid boil for 3 minutes. Add avocado to mixture, whisking in 1 tablespoon at a time. After avocado is blended add 1/2 teaspoon vanilla to mixture and whisk well.
- 4) Pour hot mixture over chocolate chips and vanilla and mix well with a spoon. Continue mixing well for approx. 5 minutes.
- 5) Pour fudge mixture into a 5 in. x 5 in. pan that has been lined with heavy duty greased aluminum foil or parchment paper. Press evenly in pan, cover with plastic wrap and refrigerate for approx. 8 hours or until firm. Or place in freezer to accelerate the firming process.
Notes
Have fun adding ingredients or toppings!
Can the vegan butter be substituted with anything or left out? I don’t use any oils.
Hi Amanda! If you don’t use oil you can try simply eliminating the vegan butter. I have not tried this myself but I believe it should work. Let me know how it goes. 🙂
Well, I didn’t have coconut palm sugar and it turned out I was a little short on avocado but mine came out PERFECT. Seriously what have you done to me, I am addicted. This fudge is absolutely the best. Thank you!!
Hi Micheala, HA!!! That’s awesome! I’m so glad you are enjoying it. 🙂
If anyone’s on the fence about making this, jump in and try it! Just made it for the first time yesterday, and it’s amazing! Everyone in my house agrees– and snags bits of it as we pass the fridge. Thank you for the great recipe!
Yay!! That is great to hear! 🙂 Thanks for taking the time to share your experience Michelle. I’m so glad it was a treat for the whole family.
Oh my goodness, I don’t know how I would survive if I were suddenly allergic to avocado!!! D:
In contrast, I was FORCED to eat avocado as a kid (and hated it!). It wasn’t until a couple of years ago that I started to finally enjoy guac.. now, I can practically eat an entire avocado plain! 😉
I have been dying to try avocado fudge, this recipe finally gave me a delicious enough reason to try.. thank you!
Hi Nick, It was a cruel couple of years! 🙂 Back when I developed this recipe for the fudge, recipes for avocado pudding and such were gaining popularity but there was no fudge to be found. So I made it my mission to develop the ultimate fudge recipe to celebrate eating avocados again. (yes, I actually celebrated I was so happy! 🙂 ) I am really happy with this recipe. I hope you like it too!! 🙂
Can you freeze this instead of refrigerating for 8 hours to speed up the time it takes to set? Thanks!
Hi Kayleigh! Yes, the fudge freezes really well. I actually made a batch and left it in the freezer for longer term storage so I could reach in and grab a piece for a treat in the evening. 🙂 It was soooo good!!
Mine didn’t come out very firm. I used normal sugar as didn’t have enough coconut. Would this be why? And my avocado was on the small side. Tastes amazing but more like butter than fudge haha! Advice? X
I’m so glad it tasted good! Sounds like it would make a delicious Nutella-like spread for toast. 🙂 A lack of firmness could be attributed to either of those factors. Normal sugar breaks down more than coconut palm sugar, so that could cause it to have more moisture. The avocado brings the fat to the table, which firms up when refrigerated, so if you were a little short that may have also contributed to it not firming up. Some other thoughts: Was it refrigerated for at least the full 8 hours? Mine is always firm enough to eat after 8 hours but really firms up when left overnight. Also, one of my family members made the fudge several times and it firmed up well each time until she substituted a “milk chocolate” style chocolate chip for the dark or semi-sweet chips called for in the recipe. This resulted in a much softer fudge as well. I hope this helps 🙂 Thanks for trying the recipe!
I had this same problem. I also used regular sugar and only had vanilla extract. So when I try again should I just use more avocado or should I buy the specific ingredients you listed? I was just trying to save a few bucks LOL
Hi Randi! As far as the avocado I would definitely stick with what I specify in the recipe (about 1/2 cup mashed ripe avocado, preferably Hass). The vanilla extract is fine. I totally get trying to save where you can with the ingredients — saving is a great thing!! 🙂 But, when you make it again I would recommend using the coconut palm sugar instead of regular sugar for the reason I stated above. Many of my recipes call for coconut palm sugar so if you plan to make others I don’t think it will go to waste 🙂 . Also, you may try putting the fudge in the freezer for a while. Some refrigerators are not set to as cold temperature as others.
Oh this was so good. just made it as I had 3 Avocado that were ripe and could not make the kids eat dip twice in one week. It is wonderful. I used Almond milk as I had it opened and on hand. Delicious. Now to wait 8 hours 🙂
Hi Peggy, I am so glad you liked it! Just FYI — if you have avocados to use up in the future — it freezes really well too. Although, in our house I have to hide it if I want some left to freeze! Glad the almond milk worked well!
I just made it with almond milk and raw,sugar. It’s in the freezer. 3ven if it doesn’t firm up, I know from licking the whisk that it will work as an excellent, chocolate-craving buster. Perhaps as a dip or even a filling.
Oh, I am a look glad I found this recipe. Thank you for sharing, Jana. Being cruelty-free in food consumption just got easier! Yay!
Sorry for the typos. I have a,small screen and find it easy to fat-finger the keyboard.
No worries at all!! I do that all the time 🙂
Hi Jen, Thanks so much for the kind words! I usually end up eating it right out of the freezer, because I probably get a little to excited about chocolate, HA! So glad my recipes are helpful to you 🙂
I used can coconut milk instead and tasted so good. I hate to cook or bake but had to make this :).
I haven’t tried that yet as a substitution but it sounds delicious! So glad you enjoyed the recipe!!
These look so sophisticated. Definitely pinning for the next time I make fudge!
Hi Alison, Thanks so much!! That is one of the things I love most about this recipe — besides the creamy chocolaty flavor : ) They look like they would require a lot of effort to make but the recipe is actually quite simple and easy!
Hi,
The creamy avocado fudge looks delicious! How long can you store this in the fridge or do you need to eat within one day of making ? Can you freeze?
Hi Helen! That’s a great question! Storing this fudge is just like traditional fudge. It can be refrigerated or frozen. I was able to hide some in my refrigerator long enough to be sure it would last a week and it was still delicious. 🙂 It freezes like traditional fudge as well! Thanks for asking!! –Jana