Healthy Chocolate Avocado Fudge recipe
I was at the grocery store on Tuesday and was able to purchase a case of avocados for $4! I’ve got a friend that works in the produce department and they had several cases that weren’t “perfect” to put out for retail sale and they were going to throw away. I said “Oh, Hell NO! I’ll buy one!” and I was FORTUNATE enough to partake of the deal. In my head, I was doing a major “happy dance”. For I LOVE avocados! To see their demise, was just wrong! They are still good and ready for eating, making guacamole, open-faced sandwiches, etc. Being that I now have 48 avocados in the house, I had to get creative.
This recipe combines two of my favorite foods: avocados and dark chocolate. I’ve been wanting to make this lovely chocolate avocado fudge for some time now. I first saw the recipe here, but decided to make some changes and my variation of the recipe ensues. It is simple to make and easy to polish off.
This recipe has some true beauty foods in it: avocado, coconut and dark chocolate. Yes, a healthy moderation of dark chocolate is good for you. Dark chocolate is less processed than lower percentage chocolates and the cocoa solids contain healthy compounds called flavonols. These have antioxidant and anti-inflammatory properties.
Did you know that the oils in an avocado are predominantly monounsaturated – the kind that lowers bad cholesterol (LDL) but maintains good cholesterol (HDL). Avocados provide important nutrients, including folate, vitamin C and E, and potassium, as well as fiber (about 12 grams in each). Their phyto-chemicals include beta-sitosterol, glutathione (an antioxidant that may protect against certain cancers), and lutein (a carotenoid that may help protect against macular degeneration and cataracts).
Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content. Learn more about this amazing food here.
Chocolate Avocado Fudge
*1 – 3 oz. bar of bittersweet or dark chocolate – 70% or higher, chopped
*1 ripe Large avocado, de-seeded and pureed
*1/3 cup of organic full fat coconut milk (canned)
*1/2 teaspoon vanilla extract
*Stevia to taste
*1/4 teaspoon salt
*Raw pistachio nuts (chopped) or your choice of nuts – optional
This recipe gave me about 25 small squares of fudge (around 1″ – 1 1/2″ sized)
1. I used an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, with the excess hanging over the sides. Set aside.
2. Heat all of the ingredients in a medium glass bowl set over a pan of barely simmering water (making sure the bowl doesn’t touch the water), stirring until the chocolate has completely melted and the mixture is smooth. Add the nuts if using. Stir to incorporate.
3. Scrape the mixture with a spatula into the prepared pan and smooth the top. Refrigerate until firm, at least 2 hours. The longer it chills, the firmer it gets. Mine sat overnight and came out best. This is still a soft fudge!
4. Use the parchment paper to lift it out of the pan and on to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container.
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May the GREENS be with You! Kibby