How was your Halloween? I ate zero corn syrup sugary candies. Zero. Could care less…But when it comes to this, I’m all in.
I love dark chocolate and I love fudge. Usually fudge is made of condensed milk, butter and sugar. But not this clean, vegan and gluten free avocado fudge. Full of healthy fats avocado and walnuts are combined with natural sweetness of banana, antioxidant power of cocoa powder and sprinkled with coarse sea salt for that mixed feelings taste.
A couple of months ago, I made Protein Fudge which I absolutely love! But since then my body can’t seem to digest whey protein powder and I’ve been meaning to recreate a non-protein powder version of it.
This avocado fudge is creamy, sweet, chocolate-y and salty. It satisfies my chocolate cravings I get after meals occasionally. Because it’s full of healthy fats, 1 piece is all I need to be happy again. You have to store it in the freezer otherwise it will melt and won’t last as long. And if you are not a fan of avocado, try my coconut oil fudge or superfood chocolate bars. However, if you are a fan of avocado you will love this avocado mint fudge.
There is another big reason why I love this fudge. Alex, like most men, doesn’t have a very good memory or knows his way around the kitchen.:) He always forgets to check the freezer for snacks and, like any man, he loves snacks. So, there is no fights about the fudge. I usually get it all.:) But we still fight for Green Smoothie. Don’t think it’s all roses in our house.
- 2 small avocados, skin and pits removed
- 1 medium banana, peeled (yellow, not too ripe)
- 1 cup dates, pitted
- 1 cup walnuts
- 1/4 cup cocoa powder, unsweetened
- 1/4 tsp salt
- Coarse sea salt for topping, to taste
- Add all ingredients (except coarse sea salt) in food processor and process until combined and smooth paste/dough forms. Depending on your food processor, you might have to stop and push ingredients down the bowl and scrape of the walls with a spatula. Also try to alternate between High and Low speeds. You might have small pieces of dates left, that's OK.
- Line 8 x 8 square baking dish with parchment paper leaving extra flaps on the sides. Transfer paste/dough into the dish and press first and then level with spatula. Sprinkle with coarse sea salt. Freeze for at least 2 hours. Transfer fudge lifting by the parchment side flaps to a cutting board and cut into 12 squares.
Servings Per Recipe: 12 squares
Amount Per Serving = 1 square:
Total Fat: 9.4 g
Cholesterol: 0.0 mg
Sodium: 99.0 mg
Total Carbs: 14.2 g
Dietary Fiber: 3.4 g
Sugars: 8.5 g
Protein: 2.5 g
WW Points+: 4