Chocolate Avocado Freezer Fudge
User Reviews
5
Chocolate Avocado Freezer Fudge
Description
The Chocolate Avocado Freezer Fudge starts by melting semisweet chocolate using a double boiler technique for smoothness. Vanilla extract, salt, and refined coconut oil are whisked into the melted chocolate before folding in freshly mashed avocado until fully incorporated. Powdered sugar may be added after tasting to adjust sweetness.
The combined mixture is spread evenly in a parchment-lined pan and frozen until firm. It can be sliced directly for serving or scooped and rolled in cocoa powder to make truffles. The inclusion of avocado lends a creamy texture without strong avocado flavor, making the fudge dense and smooth once frozen.
Variations include adding spices such as pumpkin pie or chai spices and toppings like nuts or coconut for added flavor. The fudge stores well in the freezer for up to two months, ideal for making ahead and enjoying chilled. Coconut oil is necessary for texture and sheen, though can be omitted with adjustments to chocolate quantities.
Overall, the recipe offers a dairy-free, freezer-stored chocolate treat with an unusual but effective ingredient that balances richness and creaminess.
Ingredients
- 1.75 cups semisweet chocolate chips vegan, or chunks
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 tbsp refined coconut oil
- 1 cup avocado about 3, mash 3 avocados really well until smooth, then measure out 1 cup, mashed
Instructions
- Line a 8 by 8 inch pan with parchment. In a double boiler add the chocolate. Whisk until melted and smooth. (To make a double boiler, use a saucepan and a glass bowl that fits the saucepan. Add enough water in the pan so that there is 1-2 inch distance between the water level and the bowl bottom. Bring the water to a boil, then reduce heat to low-medium and add the chocolate to the bowl and continue)
- Fold in the vanilla, salt, coconut oil and whisk again.
- Fold in the mashed avocado and whisk well to mix evenly. Carefully taste and add some powdered sugar if needed. Mix well. Take off heat.
- Pour the mixture in parchment lined pan and even it out with a spatula. You can now top this fudge with nuts, candy cane, coconut, whipped coconut cream or other toppings. Freeze, slice and serve, or place slices on parchment and store in the freezer again. Grab from the freezer to serve!Store: In the freezer for upto 2 months.
Notes
- You can shape the fudge into truffles by freezing the mixture briefly, scooping with an ice cream scoop, and rolling in cocoa powder; keep frozen until serving.
- Variations include adding spice blends like pumpkin pie, gingerbread, or chai spices and toppings such as coconut or nut butter swirls.
- To omit coconut oil, increase chocolate as some fat is needed from the chocolate itself.
- This fudge keeps in the freezer for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 12947 kcal
% Daily Value*
| Calories | 129.47kcal | 6% |
| Carbohydrates | 12.71g | 4% |
| Protein | 1.51g | 3% |
| Fat | 9.73g | 15% |
| Saturated Fat | 5.18g | 26% |
| Sodium | 37mg | 2% |
| Potassium | 45.47mg | 1% |
| Fiber | 1.95g | 8% |
| Sugar | 9.31g | 19% |
| Vitamin A | 13.69IU | 0% |
| Vitamin C | 0.94mg | 1% |
| Calcium | 26.72mg | 3% |
| Iron | 1.47mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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