Well WHOA waddaya know, another chocolate recipe with a short ingredient list! I tried to come up with an excuse for why, but let’s just face it: there are times a girl just needs some stinking chocolate. This was one such week for me apparently, and I just have to say that I’m glad I now have these in my repertoire because they take almost no time and it means I don’t gorge myself on store-bought candy instead.
Let’s call a spade a spade though: chocolate in pretty much any form is gorge-worthy sometimes. And if you’re a girl you pretty much know what I’m talking about.
Also, I feel like I need to do some full disclosure here and tell you that this particular batch technically has 5 ingredients. I added some pink Hawaiian sea salt since I was feelin’ fancy, and I added a packet of Stevia in the Raw because I wanted some extra sweet without messing with the texture.
The end result? I fed it to my husband without telling him what was in it, and he totally liked it! There’s really no avocado flavor but it’s smooth and rich and delicious, just as fudge should be. I love my go-to fudge recipe for the holidays, but I’m thinking this is a winner for my chocolate craving frenzies over the next year!
I dare you to make some ASAP. Trust me, you want to!
3-INGREDIENT AVOCADO FUDGE
Makes one 5- x 5-inch pan, but can be doubled or tripled as needed
- 1 (4-ounce) bar bittersweet chocolate (60-70% cocoa)
- 1 Tbsp coconut oil (really must be coconut oil to help it set up)
- 1/2 very ripe avocado
- 1 packet Stevia in the Raw, sea salt, toasted nuts, or anything else you may want to sprinkle on top (optional)
First of all I would REALLY only recommend using a double boiler for this to really incorporate everything well. I would not at all recommend cooking directly over a stove top or in a microwave.
Line a 5- x 5-inch pan with parchment paper or foil. Chop the chocolate bar and mash the avocado well, and mix together with the coconut oil over a double boiler. Stirring constantly allow the chocolate and coconut oil to melt together and then whisk everything together until completely smooth. Remove from heat; if using Stevia go ahead and add it now, stirring to combine. Using a rubber spatula spread the fudge into the prepared pan. Refrigerate for 2-3 hours before cutting into it. To cut, run a sharp knife under hot water and slice the fudge into equal pieces. Keep refrigerated when not eating.