Dark Chocolate Avocado Fudge!

The easiest fudge I ever made. And oh my! The most delicious by far. With a velvety smooth texture and crunchy nuts, it’s quick to make as there’s no heating or baking – just mix and chill. Avocado has a mild flavor, so I added cinnamon and allspice. The spices blend beautifully with chocolate, however they’re optional. It is important to have all the ingredients moderately close to room temperature, not warm, or the coconut butter may melt and get oily (coconut butter melts at 78°, barely above room temp). If you choose to soften the coconut butter to measure, do it very gently and slowly. I usually weigh measure coconut to measure at room temperature, and let the food processor beat it until smooth and creamy. Honey doesn’t work very well as the fudge comes out quite soft. (However you can always eat it with a spoon!) A food processor is helpful to make it velvety smooth. Store in the refrigerator for 5 days, or freeze up to 3 months. This recipe makes one 9 x 5 loaf pan, or about 24 pieces of fudge depending upon how you cut them. It’s best to use a pan with square corners, not rounded, so the fudge goes all the way to the edge. If you double the recipe it fits perfectly in a 9 x 9 square pan. Let me know how you like it in the comments below, and oh, send me a taste!

Dark Chocolate Avocado Fudge



  • 1 avocado (c 150 grams meat, peeled and seeded)
  • About 1 cup sweetener to taste, such as Just Like Sugar Table Top natural chicory root sweetener, or 2 2/3 tablespoons PureLo Lo Han Sweetener by Swanson, or your favorite granulated sweetener.
  • 1/4 cup pure cacao powder, or pure unsweetened cocoa
  • 2 pinches salt
  • 3/4 teaspoon cinnamon (optional)
  • 1/4 heaping teaspoon allspice (optional)
  • 1/2 teaspoon decaffeinated coffee powder (optional)
  • 1/2 cup coconut butter, softened but not hot, or 113 grams if hard. (To soften, place the container in a bowl of lukewarm water)
  • 1 cup nuts such as almonds, pecans, walnuts, soaked and toasted if possible. (See All About Nuts)


  1. Line a loaf pan with parchment paper so handles hang over the sides.
  2. In a food processor, add the avocado and sweetener. Process until the sweetener is completely dissolved. Add the cacao, salt, plus cinnamon, allspice, and coffee powder, if using. Process until smooth and creamy. Add the coconut butter and process again until very smooth.
  3. Pulse in the nuts very briefly so they'll be crunchy and not mush.
  4. Spoon into the pan, spread flat, and chill for 1-2 hours. Remove to a cutting board. Cut into squares and enjoy. Then wrap up a few pieces and send them to me!

“What you see before you, my friend, is the result of a lifetime of chocolate.”
~ Katharine Hepburn

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