Melanie Spiller and Coloratura Consulting
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Avocado Fudge (vegan)
Melanie Spiller and Coloratura Consulting
1 ½ cups vegan semisweet chocolate chips
2 TBLSP 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 confectioner’s 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 edges 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 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 just
fine 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.
Removed the waxed paper. Cut the fudge into small pieces and serve.
Cover tightly and refrigerate any leftovers.
Makes about 36 squares.
Adapted from “1000 Vegan Recipes” by Robin Robertson.