Melanie Spiller & Coloratura Consulting
A Tonic for Ramshackle Wordsmiths
Copyright Melanie Spiller 2012. Do not copy without permission.
1 ½ cups vegan semisweet chocolate chips
2 tablespoons vegan margarine
½ cup unsweetened cocoa powder
1 ripe Haas avocado, pitted and peeled
1 teaspoon pure
vanilla extract (I put in 2 teaspoons. Oops. Silly me.)
2 ¾ cups confectioners’ sugar
½ cup chopped nuts (I’ve used pecans and chopped and toasted almonds, both are nice)
½ cup dried fruit (I’ve
used raisins and Bing cherries. The cherries were best.)
Line an 8-inch square baking pan with enough waxed paper or foil so
that the ends hang over the edge of the pan. (This helps get the fudge out later.)
In a medium saucepan, combine the chocolate chips
and margarine and melt over low heat. Stir in the cocoa and set aside.
In a blender or food processor, puree the avocado. Add the the
avocado to the melted chocolate mixture and stir until smooth. (I found that this gunked up my processor if I went in the other direction.
It stirs up pretty well in a bowl.)
Add the vanilla and about half of the sugar and stir until incorporated. Add the remaining sugar
a little at a time to form a stiff dough. Fold in the nuts and fruit.
Smooth the mixture evenly into the prepared pan. Refrigerate
until firm, at least three hours.
Once chilled, grip the waxed paper and lift the fudge from the pan. Transfer it to a cutting board.
Remove the waxed paper. Cut the fudge into small pieces and serve.
Cover tightly and refrigerate any left overs.
Makes about 36 squares.
Adapted from "1000 Vegan Recipes" by Robin Robertson.