This chocolate avocado fudge is free of dairy and full of heart healthy fats from avocados and coconut. A great way swap for a healthy dessert that is loaded with goodness and filling.
This avocado fudge uitable for vegan, plant-based, oil free, paleo and general healthy diets.
If you are not a fan of mint chocolate then just leave it out to make avocado chocolate fudge.
It’s difficult to guess what the secret ingredient in this healthy fudge is.
Other variations on this fudge are to add cinnamon or cayenne pepper.
Avocado Chocolate Mint Fudge Video Recipe
*I make coconut cream using a normal full-fat 400ml can of coconut milk. Put your coconut milk in the fridge the night before to cream off the coconut cream (if you live somewhere warm.)
The leftover thin water from the can is great in smoothies – try it with mango, coconut and banana for a creamy tropical drink.
My cold house is enough to do this without placing in the fridge for most of the year. Use an unrefined salt that is high in minerals like sea, pink or rock salt.
This chocoalte avocado fudge is suitable for people that have tree nut allergies if you omit the chopped pecans.
To make this caffeine and cocoa free then substitute the cocoa with carob powder.
I used peppermint extract in the avocado fudge but peppermint oil designed for culinary purposes works well instead. I would recommend using 2 tsp of peppermint extract and 1 tsp of peppermint oil, but do adjust for your tastes.
After blending it’s a good idea to check the taste of the healthy chocolate fudge – you might want to add some more coconut sugar/peppermint/cacao for your taste.
If you don’t have coconut sugar then dried fruit such as dates will work quite well but may need a bit more blending.
I haven’t tried it but I think lime would also work quite well in this – just a few tablespoons of lime and avocado blended together and then swirled in if you are feeling artistic.
If you have any other good adaptations for the avocado fudge let me know in the comments below.
You can omit the greaseproof paper if you don’t have any. It maybe a bit more challenging to cut the fudge and remove from the pan but it shouldn’t give too many issues.
Use your favourite type of salt with this – I would recommend not to use table salt as it has many of the vitamins and minerals stripped out. I use sea, rock or pink salt.
This is more of a fridge/freezer fudge and isn’t as set as my other fudges as it’s oil free. Add some coconut oil to make a firm setting fudge.
Avocado Chocolate Mint Fudge
This avocado fudge is full of healthy fats from avocado and coconut. Naturally free of dairy but still has an amazing taste.
Mint and creamy chocolate work so well together in this healthy treat.
Ingredients
- 2 large Avocados
- 1 can Coconut Cream*
- 5 heaped tbsp Coconut Sugar
- 5 heaped tbsp Cacao Powder
- 2 tsp Vanilla
- 1-2 tsp Peppermint extract
- ¼ tsp Salt
- 3 tbsp chopped Pecans
Instructions
- Using a chilled can of coconut milk cream off the solid coconut cream.
- Warm your coconut cream so it is liquid and runny.
- Place everything in the food processor apart from the pecans.
- Blend for 2-3 mins until it is all combined.
- Pour into a dish lined with greaseproof paper and sprinkle with the pecan nuts.
- Chill the avocado fudge in the fridge overnight to firm up or 1-2 hours in the freezer then cut up.
- Store in the fridge and enjoy your chocolate avocado fudge within 3 days.
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Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 80Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 39mgCarbohydrates 8gFiber 2gSugar 5gProtein 1g
Do you by chance have the nutritional info on this recipe? Is it Keto friendly?
Sorry I only have the calorific content. The recipe is marked up as a recipe so I believe you can import it into myfitnesspal and similar sites 🙂
I would like to know the amount of Coconut Cream in cups, please. I don’t wish to make my own, I can buy canned organic coconut cream.
Hello, I used a 400ml can and that’s about 1.7 US cups 🙂
I am also confused about the coconut cream. Is it 1 can of coconut milk that you took the cream off of or 1 can of coconut cream (rather than coconut milk as per the instructions which say “Using a chilled can of coconut milk cream off the solid coconut cream”).
Sorry about that, it’s 1 can of coconut milk and then skim the coconut cream from that 🙂
How much fresh mint leaves would you recommend in place of the extract? My homemade extract isn’t ready yet, but I have a huge peppermint plant with fresh leaves. Thanks!
Hi, it’s tricky for fresh as you need a lot to be the same as the extract and you add all the leaves so it works out quite different. I would say around 12 big leaves per tsp of extract, it won’t be as strong peppermint flavour but adding too many leaves would ruin the recipe a bit! Hope that helps
Beautiful flavors but a bit too soft and mushy. If it was a bit firmer it would be great. Tastes very decadent though.
Hi – this recipe looks incredible! I can’t wait to try it! You suggest adding coconut oil in order to make it set at room temperature. Do you have any suggestion for how much coconut oil I should add? Should I remove a certain amount of any of the other ingredients? Many thanks!
Hi there, I think 4tbsp of melted coconut oil would make this set firmer – although not tested it! I’d just add it in additon