The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao. Lower percentages will result in fudge with a scoopable ganache-like texture. There's also a secret ingredient that helps replace the dairy in this vegan, fudgelike treat. Just kidding; it's not a secret...it's avocado!
Recipe information
Yield
8 servings
Ingredients
¼
4
½
⅓
⅓
1
¾
Preparation
Step 1
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush. Set aside.
Step 2
Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1–1½ minutes. Let cool slightly.
Step 3
Spray a 9x5" loaf pan with nonstick spray. Line with parchment paper or plastic wrap, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and cooperate more).
Step 4
Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
Step 5
Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour. Remove by lifting up parchment, then cut into squares or bars to serve.
Step 6
Do Ahead: Fudge can be made 1 week ahead. Keep chilled.
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Reviews (19)
Back to TopLove this. Have made it three times and adding 1teaspoon of vanilla paste or extract really rounds out the chocolate flavor. Also delicious with an almond/peanut butter combo when I ran short of almond butter.
Anonymous
Boston, MA
11/6/2022
definitely a good replacement for regular fudge. It nails the texture and the chocolatey flavor. Not as sweet as other recipes I've made, so it depends on how much of a sweet-tooth you have
mercy
Pittsburgh, Allegheny, Pennsylvania, USA
8/6/2021
ok LOVEDDD this. I used 67% cacao chocolate which I think may have led to the fudge being extra gooey so that it was more like eating play-dough than fudge, but tbh I didn't mind that. It tastes SO good and the whole-food ingredients made me feel lighter than a normal dessert after eating (at least as a placebo lol). In the morning I put a big chunk on my oatmeal with some berries which was heavenly.
Amando
Brooklyn, NY
6/22/2021
Great recipe! First time trying it, here are my thoughts; I used a perfectly ripe avocado and neither my wife or I tasted any avocado. I used 71% chocolate, and let the fudge chill in the freezer for an hour before cutting. If overly handled, it can turn into a mess, but holds its own nicely after being cut (I’m currently keeping it in the fridge). I subbed out the almond for pistachios, which I quickly burned in the oven, so tossed them- the added crunch would have been a nice textural component, but my wife (who thinks mixing nuts with chocolate is sacrilegious) says they aren’t missed. A nice flake salt on top really brings this recipe together. The fudge has a great bite to it, is extremely rich (I mean, it IS fudge, after all) which may also be a result of 71% chocolate. All in all, I will probably make this recipe again (as it’s super simple, I didn’t even use a food processor for the first step, just a whisk and elbow grease), but next time I will likely add crushed pistachios for a textural element, as well as use some milk chocolate to experience by with a ganache-like consistency.
Alex Pike
New Jersey
11/14/2020
Loved this. Used a small Florida avocado, natural peanut butter, and 60% cacao bittersweet chips. Set up a little softer than other fudge recipes, but still able to cut it. Absolutely no avocado taste whatsoever.
Anonymous
Orlando, Florida
9/27/2020
Loved this! So easy to make too! I followed the suggestion of reviewer below and omitted salt since the nut butter I used (peanut; didn’t have almond butter on hand) was salted. Used a 75% cocoa bar, and found that it needed a Tbsp more of honey. I was wary of making this with butter fruit (locally grown Indian variation of Haas avocado) but it worked 🙌🏼 And there’s no taste of the avocado either, like you can’t make it out, which is a win for me.
Anonymous
India
6/30/2020
Loved this! I used 70% cocoa chocolate, and this set to the perfect fudgy texture. Skipped out on the almonds on top, used cacao powder instead of cocoa, and left out the salt in the mixture as my almond butter was already salted. Flaky salt on top is a must, though!
Anonymous
Australia
3/2/2020