Hello, perfect dessert. These little bites have everything you want in a treat and nothing you don't. There isn't a single sinful ingredient and they taste heavenly! I'm always getting creative with creamy ingredients that are plant based, typically nuts and butters. But using avocado is an even better way to get super healthy fats into your favorite indulgences (like creamy chocolatey fudge) without sacrificing your better judgement. This recipe was adapted from one of my favorite food blogs written by Celine of Farm to Table Life. I'm constantly popping in for good ideas when I stall out in my kitchen or when I want to find something to modify. I think I've done chocolate covered everything, so this a new one.
The fudge filling is mostly avocado and coconut butter. You cannot substitute coconut oil in this particular recipe, though there are certain applications where they are interchangeable. I made my own coconut butter in about 5 minutes - it's crazy easy and so cheap. A big bag of organic shredded coconut cost me under $5. If you don't want to make your own, it's available in health food stores. The difference between butter and oil is that the butter has the meat of the coconut in it, whereas the oil is strictly the oil. It's like the difference between peanut butter and peanut oil. Totally different.
To make the butter, use an unsweetened, shredded organic coconut and just dump it in your food processor or blender and away you go. Use enough to get a good mix, at least 1-2 cups. Blend it until it starts to break down and you see the consistency drastically change. Since you aren't adding anything or taking anything away, you will get exactly the amount that you put in. Store it in a glass jar at room temperature. If it hardens up, gently warm it on the stove top in a shallow pan of warm water. It's so delicious on toast and with fruit. It's naturally a little sweet and it's just like eating nut butter. Coconut in all of it's forms is one of the most incredible superfoods. The list of health benefits is lengthy so I won't go into it now, but you can look it up and take your time reading all about this super nut. A thorough post about all things coconut is coming up a little later on.
Okay - on to the fudge recipe! These are completely raw, vegan and gluten free!
INGREDIENTS
1 large avocado, mashed
6 T coconut butter
2 - 3 T organic maple syrup
1|4 t vanilla extract
pinch of sea salt
CHOCOLATE SAUCE
Equal parts coconut oil and cacao powder or unsweetened cocoa powder
(They're different - the former is preferred and superior to the latter)
Mix these with enough maple syrup that the sweetness tastes right to you.
You will need to warm the coconut oil to a liquid in order to get a smooth sauce. Doing this in a double boiler method works well and ensures a lump free chocolate.
DIRECTIONS
Mix all of the fudge ingredients together in a food processor, blender or with a hand mixer. You can freeze it in a bowl if you want to scoop out balls for your fudge shape or you can freeze it in a shallow square dish so that you can cut it into squares. If you have individual freezer molds, you can use that too. Silicone ones work really well. I used a plastic square dish to cut out traditional blocks but that option is totally up to you. If you choose the square, smooth out the top before you stick it in the freezer. Let is set up for about 2 hours.
When it's done, pop it out to cut or use a melon baller or miniature cookie scoop for balls. Have a piece of wax or parchment paper on a plate or sheet pan ready so that you can set them down as soon as you dip them. Start your chocolate sauce a few minutes ahead of time and have it ready to go when you pull them out of the freezer. Put a piece of the fudge onto the tongs of a fork that you are holding over the chocolate sauce with one hand. With the other hand, use a spoon to drizzle the sauce over it so that it drips back into the bowl and it doesn't waste any of that goodness. It's also less messy this way. Gently set each piece onto the prepared pan lined with paper until you have done them all. Return them to the freezer, preferably overnight or at least for 5 hours. These are something between ice cream and cold fudge, consistency wise. You can store them in the freezer in a sealed container once they have set up completely for a longer period of time. Or you can keep them in the refrigerator for about a week.
ENJOY!!
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