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.

This is seriously amazing frosting, one you'll want to take your time eating, to capture every nuance of the flavor.

Why is it so good?  

Well, look at the name.  White chocolate.  Butter.  Cream.  Need I say more?  
Yeah, it wouldn't be smart to eat it every day.  But- boy, is it delicious!  Even better, it's really easy.

I found this in a magazine when my now-16-year-old was a newborn.  Really newborn; a magazine at my hospital bedside.  There were several intriguing recipes in there; I wrote them on a slip of paper, then tucked them in my recipe binder once at home.  The paper is still there, and three of those recipes are now favorites of mine:  Lattice Pineapple Pie, Orange-Coconut Muffins, and this frosting.  

It's one to savor.  You can also refrigerate or freeze this and shape it into truffles. Roll in chopped almonds, powdered sugar, sprinkles, or fine cookie crumbs, or dip in melted white or milk chocolate.  

My favorite white chocolate for this recipe is Guittard white chocolate chips.  To me, the Nestle white chips have a overly-cooked-and-sweet flavor, so I avoid those.   Chips are cheaper than baking squares, and the good ones have a great dairy-and-vanilla taste.  And I almost always use evaporated milk in this recipe; since it's a pantry item, I always have some on hand, unlike fresh cream.

White Chocolate Buttercream Frosting (about 2 cups frosting)

1 cup (6 oz.) white chocolate, melted and cooled-  or 6-(1 oz) squares white chocolate
1/4 cup cream or evaporated milk, or regular milk if you must (not as rich- but passable)
1 cup cold butter, cut into 1" cubes
1 cup powdered sugar

Beat together the white chocolate and cream.  When smooth, with the mixer running, beat in 1 cube of butter at a time.  Add powdered sugar; beat about 2 minutes, until smooth and fluffy.

If you have essential oils, one drop of orange oil would add subtle dimension.

Apparently these have been popular in the food world for about a year... but I first saw them last week.  My oldest son, the pickiest eater in the house, had noticed the printed recipe sitting on the counter for several days, grimacing everytime he walked past it.  So when a batch of brownies appeared out of the oven, he cocked an eyebrow at me, asking "Are these what I think they are?", then declared he would NOT eat them.
After everyone else begged for seconds, though, he decided he'd try just one bite.  Then a whole brownie.  Then he had seconds too.
(YEAH!)

Black Bean Brownies

1 1/4 c. cooked black beans, rinsed (about a 15-oz can or 1/2 c. dry beans- cook first)
3 eggs
1/4 c. melted coconut oil or vegetable oil
1/2- 2/3 cup honey OR 3/4-1 cup sugar (brownies with the higher amounts are sweeter and more moist)
½ cup unsweetened cocoa powder
1 tsp. vanilla extract
½ cup whole wheat flour, OR 1/2 c.gluten-free flour plus 1 tsp. xanthan gum
½ teaspoon almond extract or orange extract, optional
½ teaspoon baking powder
1/4 tsp. salt
½ cup chopped walnuts, optional
¼ cup semisweet chocolate chips, optional


Preheat oven to 350 degrees. Butter or spray a 9x13 pan.  Combine beans, eggs, oil, sugar, cocoa powder, vanilla, and almond/orange extract (if using) in a food processor or blender.  Puree until very smooth.  In a medium bowl, combine flour, baking powder and salt.   Pour the puree over top, then mix both together.  Stir in walnuts if using.  Sprinkle chocolate chips on top.  Bake about 25 minutes or until center tests done with a toothpick.  
Cool.  
To make these into Chocolate Truffle Brownies, omit the chocolate chips and frost with my favorite-ever chocolate frosting: creamy, soft, oh-so-smooth Chocolate Blender Frosting!

For this batch of chocolate-peanut butter fudge, I used the Five Minute Fudge recipe but split the batch in half after adding the marshmallow.  Half of it got peanut butter, half of it got chocolate chips.  I spread the peanut butter layer into a lined pan, then topped it with the chocolate mixture.