Chocolate Fudge Made With Avocado
This amazing tasting and easy recipe for Mediterranean Diet and Vegan Fudge is made with avocado and chocolate. This recipe can be made low in sugar.
Servings: 12
Servings: 1g
Equipment
Ingredients
- Avocado- ½ cup mashed. Depending on the size of your avocado this can be between a half or three quarters of an avocado.
- Peanut Butter-½ cup smooth. Feel free to use a sugar free or organic peanut butter instead.Another option would be to use almond butter.
- Maple Syrup– ⅓ cup. Can sub in honey however you will most likely need about a tablespoon or so less.
- Chocolate Chips- ½ cup. Bittersweet or dark chocolate ½ cup chips. You can find sugar free chocolate chips here.
- Cocoa Powder- 1 ½ tablespoons.this recipe calls for Dutch process cocoa. I mentioned that you welcome to use unsweetened cocoa powder if you prefer to do so.
- Vanilla Extract– 1 teaspoon.
Instructions
- Line a square aluminum pan with parchment paper that overhangs the sides.
- Use a food processor or Vitamix blender to mash together the avocado and peanut butter. Then stir in the syrup.
- Microwave Method- in a microwave- safe mixing bowl, melt the chocolate chips. Tip: spray the bowl with nonstick before adding the other ingredients to make for an easier clean up. Microwave on high, stopping every 15 seconds to stir, until the chips have melted.
- Stove Method- Over medium heat, melt the chocolate chips. A double boiler is not essential for this. However, you should stir the ingredients throughout the melting process. Tip: as with the microwave method, spraying your pan with nonstick before adding the other ingredients can help your clean up process. Allow this to cool slightly while you move on to the next step.
- Moving back to the mashed avocado with other ingredients, blend in the powdered cocoa and the vanilla. Then slowly add the melted chocolate.
- Use a rubber spatula to transfer the ingredients to the prepared aluminum pan.
- Refrigerate for an hour and a half or until the fudge is set.
- To cut the fudge into servings, simply lift it out of the pan using the overhanging parchment paper to transfer it.
Recipe Notes
As mentioned, this recipe calls for Dutch process cocoa . I also mentioned that you welcome to use unsweetened cocoa powder if you prefer to do so.
I also mentioned that you will need chocolate chips and maple syrup.
Bittersweet or dark chocolate (½ cup) chips. You can find sugar free chocolate chips here. Feel free to use honey instead of the maple syrup. You will, however, need less of the honey than you would of the maple syrup.originally posted:
February 14, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Serving: 1g | Calories: 382kcal | Carbohydrates: 50g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 59mg | Fiber: 6g | Sugar: 39g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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