Are you trying to eat healthier but really, really crave fudge? This one uses healthy fats and honey. It's also dairy-free and gluten-free for those who need to avoid those.
Avocados are high in three amazing fats: both phytosterols and PFAs (polyhydroxylated fatty alcohols) are documented to be anti-inflammatory, and oleic acid, which helps our digestive tract absorb fat-soluble nutrients. Coconut oil is healthy for many reasons, including being anti-inflammatory and having a high lauric acid and medium-chain fatty acids content.
But enough about that.
The big question is, doesn't avocado totally mess up the flavor here?
No. I have a pretty discriminating set of tastebuds, and the only way I can detect the avocado is by a faint fruity flavor. Because of that, some of my favorite variations of this fudge include fruit: orange zest or oil, chopped dried cherries (and toasted almonds!), and the like. This fudge is really only a slightly thicker version of my ChocolateTruffle Pie.
The recipe below includes both orange and pecans; if you don't want them, just omit the pecans and orange zest or orange oil.
You can also use this recipe to make truffles; cut into squares, then quickly roll each square into a ball; roll in cocoa powder or chopped nuts to coat.
Orange-Pecan Fudge makes about 3/4 of a pound
1 ripe avocado, peel and pit removed
1/4 c. coconut oil
1/4 c. honey
1/4 c. unsweetened cocoa powder
2 Tbsp. water
zest from half of an orange (about 1/2 Tbsp.), or 2 drops orange essential oil
3/4 tsp. vanilla
pinch of salt (1/16 tsp.)
1/4 c. toasted chopped pecans
Line a 5 1/2 x 3 loaf pan (or 2-cup rectangular or square container) with foil; spray with nonstick cooking spray. Set aside.
Put the water, zest (should be about 1 Tbsp), honey, coconut oil, cocoa, avocado, vanilla, and salt in a blender or food processor. Run on high for 1-2 minutes, until smooth. Pour into prepared pan. Cover and refrigerate 2-3 hours until set.
Store in the refrigerator or freezer. If freezing this, let pieces thaw about 10 minutes before serving. I don't know how long it will keep in the fridge because it gets eaten so quickly. But the one piece that survived us for a week and a half was still good. Any longer than a week, though, it'd be better preserved in the freezer. Wrap tightly.
Avocados are high in three amazing fats: both phytosterols and PFAs (polyhydroxylated fatty alcohols) are documented to be anti-inflammatory, and oleic acid, which helps our digestive tract absorb fat-soluble nutrients. Coconut oil is healthy for many reasons, including being anti-inflammatory and having a high lauric acid and medium-chain fatty acids content.
But enough about that.
The big question is, doesn't avocado totally mess up the flavor here?
No. I have a pretty discriminating set of tastebuds, and the only way I can detect the avocado is by a faint fruity flavor. Because of that, some of my favorite variations of this fudge include fruit: orange zest or oil, chopped dried cherries (and toasted almonds!), and the like. This fudge is really only a slightly thicker version of my ChocolateTruffle Pie.
The recipe below includes both orange and pecans; if you don't want them, just omit the pecans and orange zest or orange oil.
You can also use this recipe to make truffles; cut into squares, then quickly roll each square into a ball; roll in cocoa powder or chopped nuts to coat.
Orange-Pecan Fudge makes about 3/4 of a pound
1 ripe avocado, peel and pit removed
1/4 c. coconut oil
1/4 c. honey
1/4 c. unsweetened cocoa powder
2 Tbsp. water
zest from half of an orange (about 1/2 Tbsp.), or 2 drops orange essential oil
3/4 tsp. vanilla
pinch of salt (1/16 tsp.)
1/4 c. toasted chopped pecans
Line a 5 1/2 x 3 loaf pan (or 2-cup rectangular or square container) with foil; spray with nonstick cooking spray. Set aside.
Put the water, zest (should be about 1 Tbsp), honey, coconut oil, cocoa, avocado, vanilla, and salt in a blender or food processor. Run on high for 1-2 minutes, until smooth. Pour into prepared pan. Cover and refrigerate 2-3 hours until set.
Store in the refrigerator or freezer. If freezing this, let pieces thaw about 10 minutes before serving. I don't know how long it will keep in the fridge because it gets eaten so quickly. But the one piece that survived us for a week and a half was still good. Any longer than a week, though, it'd be better preserved in the freezer. Wrap tightly.
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