A decadent and dark chocolate fudge speckled with chunks of creamy avocado. Easy to make and lots of fun for the entire family! Gluten-free, grain-free, low-carb, sugar-free, dairy-free, ketogenic, Paleo, vegan.
We are currently in the Upper Peninsula of Michigan, and traveled to Mackinac Island last weekend. It’s a really epic place where motorized vehicles are not allowed, and bikes, feet and horse-drawn carriages rule the day. Oh, and fudge shops are on every corner.
It’s a super-cool place to visit, and one where an obligatory fudge purchase is basically a rite of passage. Well, I’m trying to reduce both my sugar and my dairy consumption, so while I did technically have a small piece of mint chocolate chip fudge, I likely won’t be having another.
So of course, after being inspired by all of the delicious fudge-y creations, I knew it was time to make one of my own. I settled on a healthier, dairy-free version, in true Harvest Skillet style.
This fudge boasts tons of rich, dark chocolate, creamy avocado and a touch of stevia or maple syrup to quell that sweet tooth. It’s one of those perfect summer recipes where you only need a microwave and a few minutes or time, and you are good to go.
All you have to do is melt a bit of chocolate in some coconut or almond milk (don’t forget to buy a dairy-free variety of chocolate, if you’re sensitive or vegan…I like Lindt 85%), then toss in an avocado and some sweetener. Simply mash and mix until well-combined.
There is no need to mash the avocado until completely smooth. As you can see from the photo below, the chunks add a really fun color and a bit of texture.
Place in a fridge or freezer safe container. If using glass or something rigid, I recommend lining with parchment paper for easy removal. Place in the fridge or freezer until solid. If too soft after refrigerating, I recommend placing in the freezer for a little while.
Avocado Chocolate Fudge
- 40 g dark chocolate I love the Lindt 85% (this would equal 4 squares)
- 1 tablespoons coconut or almond milk
- 1 large avocado or 1.5 medium avocadoes
- Sugar-free or Paleo sweetener, to taste I recommend 20-25 drops stevia for sugar-free, or 2 tablespoons maple syrup for Paleo
- Add dark chocolate to a microwave-safe bowl with coconut or almond milk. Microwave in 30 second bursts until chocolate is melted and can be fully blended with the milk. Mix until smooth.
- To the chocolate mixture, add in avocado and mash. Stir until well-incorporated. Small chunks of avocado are fine, it does not need to be perfectly smooth.
- Lastly, add in the sweetener of your choice. I do not recommend a granulated sweetener here, because it will add a gritty texture. If you're going for that super-smooth fudge consistency, add in liquid stevia to taste for low-carb, and a honey or maple syrup for Paleo.
- Place in a fridge or freezer safe container. If using glass or something rigid, I recommend lining with parchment paper for easy removal. Place in the fridge or freezer until solid. If too soft after refrigerating, I recommend placing in the freezer for a little while.