This chocolate avocado fudge is free of dairy and full of heart healthy fats from avocados and coconut. Suitable for vegan, plant-based, oil free, paleo and general healthy diets.
If you are not a fan of mint chocolate then just leave it out to make avocado chocolate fudge. It’s difficult to guess what the secret ingredient in this healthy fudge is. Other variations on this fudge are to add cinnamon or cayenne pepper.
Avocado Chocolate Mint Fudge Recipe
- Total time: 15m
- Yield: 16 servings
- Calories: 160 cal
- 2 large Avocados
- 1 can Coconut Cream*
- 5 heaped tbsp Coconut Sugar
- 5 heaped tbsp Cacao Powder
- 2 tsp Vanilla
- 1-2 tsp Peppermint extract
- ¼ tsp Salt
- 3 tbsp chopped Pecans
- Using a chilled can of coconut milk cream off the solid coconut cream.
- Warm your coconut cream so it is liquid and runny.
- Place everything in the food processor apart from the pecans.
- Blend for 2-3 mins until it is all combined.
- Pour into a dish lined with greaseproof paper and sprinkle with the pecan nuts.
- Chill in the fridge overnight or 3-5 hours in the freezer then cut up.
- Store in the fridge and enjoy within 3 days.
Avocado Chocolate Mint Fudge Video Recipe
*I make coconut cream using a normal full-fat 400ml can of coconut milk. Put your coconut milk in the fridge the night before to cream off the coconut cream (if you live somewhere warm.) The leftover thin water from the can is great in smoothies – try it with mango, coconut and banana for a creamy tropical drink. My cold house is enough to do this without placing in the fridge for most of the year. Use an unrefined salt that is high in minerals like sea, pink or rock salt.
This is suitable for people that have tree nut allergies if you omit the chopped pecans. To make this caffeine and cocoa free then substitute the cocoa with carob powder. I used peppermint extract but peppermint oil designed for culinary purposes works well instead. I would recommend using 2 tsp of peppermint extract and 1 tsp of peppermint oil, but do adjust for your tastes.
After blending it’s a good idea to check the taste of the fudge – you might want to add some more coconut sugar/peppermint/cacao for your taste. If you don’t have coconut sugar then dried fruit such as dates will work quite well but may need a bit more blending. I haven’t tried it but I think lime would also work quite well in this – just a few tablespoons of lime and avocado blended together and then swirled in if you are feeling artistic. If you have any other good adaptations let me know in the comments below.
You can omit the greaseproof paper if you don’t have any. It maybe a bit more challenging to cut the fudge and remove from the pan but it shouldn’t give too many issues. Use your favourite type of salt with this – I would recommend not to use table salt as it has many of the vitamins and minerals stripped out. I use sea, rock or pink salt. This is more of a fridge/freezer fudge and isn’t as set as my other fudges as it’s oil free. Add some coconut oil to make a firm setting fudge.