A fudge with a healthy twist, gluten-free yet decadent!

Back in India, I grew up enjoying homemade fudge. This recipe tastes much like the one from my childhood, but the ingredients are so different. The combination of dark chocolate and the buttery smoothness of avocado is such a winning combo! Being a health fanatic, I ensured this exquisite yet straightforward dessert would not cause any guilt for taking the extra bite even though it feels indulgent. It is an excellent pick-me-up for the mid-afternoon low.

Ingredients:

  • 1/2 very ripe avocado
  • 1-1/4 cups bittersweet chocolate chips (60%-70% dark is preferable)
  • 1-1/2 tsp vanilla extract
  • 1 tbsp cocoa powder or cacao powder
  • 1 tbsp almond butter (sugar-free)
  • 1/3 cup fat free condensed milk
  • 1 tbsp vegan butter or coconut oil (coconut oil will help it to set)
  • 3/4 tsp Kosher salt
  • Flaky sea salt (optional)
  • Walnuts, almonds, pistachios, apricots or cherries (optional)

Method:

  • Put the avocado in a food processor and blend into a smooth puree. You could also mash the avocado by hand but try to make it as smooth as possible.
  • Add condensed milk, almond butter, and cacao powder. Blend it well. Then pour from the blender into a small bowl and set aside.
  • In a medium mixing bowl, combine the chocolate chips and vanilla. Set aside.
  • In a small saucepan, whisk together chocolate chips, coconut oil, and vanilla and place over medium heat. Whisk continuously for about 3-4 minutes, making sure the chocolate does not stick or solidify.
  • Once the chocolate melts, add the avocado puree, whisking in 1 tablespoon at a time until the two blend well. This may take a few minutes of mixing.
  • Take a 5 x 5 inch nonstick or greased pan, line it with parchment paper, leaving plenty of extra paper to hang, and fold over the edge of the pan. The excess parchment will make it easy to hold and take the fudge out when done. Then spread the fudge evenly into the pan, smoothing the top with a spoon or spatula.
  • Allow the fudge to sit at room temperature until cool. Cover the top of the pan too with parchment paper and refrigerate for 3 hours or more until firm. You can even freeze it for a couple of hours to make it firmer.
  • Add fun toppings like bits of dried fruit and nuts after spreading the fudge into the pan. My favorite additions include walnuts, pistachios, chocolate chips, and apricots.

My fudge turned out a bit softer than expected but the taste was a delight. I covered it with crushed pistachios and cacao powder for extra oomph! 😍

Try it out and let met know what you think!😊