Don’t be left out this holiday season. This fudge is one in a million. Seriously! Do not tell anyone it is made with an avocado. They will never know. The deep, creamy, chocolatey texture is better than anything you have ever tasted. It changed my world; well, let’s say it changed what I take to guest homes during the holidays! It just makes a statement, and I love the discussion when folks ask, “How did you make this delicious fudge?
Lessons I learned from this creation:
- For the bittersweet chocolate chips, I used those made with monk fruit or Swerve sugar. You can use whatever kind of chips you want, but make sure it is 60% or more dark chocolate.
- Try not to use an over-ripe avocado.
- You can use 1/3 cup of any nut butter. I use almond butter
- This recipe calls for coconut cream milk, not coconut milk. Be sure to shake the carton or can before you open it.
- Want to get crazy? Add some diced cranberries or some crushed peppermint candy to give this fudge a new twist!
Let’s get started!
Avocado Pecan Fudge
November 10, 2023
: 16
: 20 min
: Easy
Ingredients
- 1/2 cup pecans toasted
- 4 oz of 60% cacao chips
- 3 Tbsp coconut cream milk
- 1 tsp coconut oil
- One ripe medium avocado
- 2 Tbsp Dutch cocoa powder
- 1/3 cup almond butter
- 1/3 cup pure maple syrup
- 1/2 tsp salt
- salt flakes for topping (optional)
Directions
- Step 1 Toast pecans in the oven for 2 to 5 minutes or until slightly brown. Cool and chop roughly.
- Step 2 Place the chocolate chips in a microwave-safe bowl and heat in the microwave for 20 seconds. Stir and heat again for 20 seconds until all the chips are melted. Stir in the coconut cream milk and coconut oil.
- Step 3 Place the melted chocolate chips, avocado, cocoa powder, almond butter, maple syrup, and salt in a food processor—process on high for one minute. Scrape down the sides and pulse until all the ingredients are smooth and well combined. You might have to stop a few times to scrape the sides.
- Step 4 In an 8×8 pan, grease the sides with coconut spray or coconut oil.
- Step 5 Scrape the fudge into the pan using a spatula and sprinkle the top with toasted chopped pecans. Dusk lightly with salt flakes if using. Lightly press the nuts and salt into the fudge. Place the fudge in the fridge for an hour to firm up before slicing.
- Step 6 Store it in a covered container in a cool location for three to five days or in the refrigerator for up to three weeks. Remove a portion from the fridge and let it come to room temperature before serving to get the soft fudge texture.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
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