Get ready to indulge in a deliciously sneaky summer evening snack with my chocolate freezer fudge! This fudge is not only decadent and delicious, but it also contains a sneaky ingredient that will do wonders for your nervous system and brain: avocado! That’s right, you can enjoy the indulgence of chocolate while supporting your mental health. Who said you can’t have your cake and eat it too?
Chocolate freezer fudgeCourse: Healthy Treats, SnacksCuisine: Gluten Free, dairy free, vegan, refined sugar free
Meet your new summer evening snack!
4 oz. vegan bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces
½ ripe avocado
⅓ cup almond butter
⅓ cup pure maple syrup
1 Tablespoon of cacao powder
¾ tsp. kosher salt
Flaky sea salt
¼ cup sliced almonds, toasted**
- Melt your chocolate. Place chocolate in a small glass or ceramic bowl and microwave for 1-2 minutes, in 15-second bursts, stirring well between each, until melted and smooth. You can alternatively melt the chocolate in a double broiler method (in a glass bowl over a pot of simmering water).
- Line your loaf pan with parchment paper. Leave plenty of paper overhanging to easily remove the fudge from the tray.
- In a food processor or high speed blender, puree avocado, almond butter, and maple syrup. Add cacao powder, kosher salt and 1-2 Tablespoons of cold water if needed. Blend until very smooth (1-2 minutes). Add melted chocolate and blend until combined, scraping the sides when needed.
- Transfer chocolate fudge mixture to the prepared pan and smooth the top with a spoon or spatula. Add your delicious toppings and sprinkle with flakey salt. Press the toppings lightly to get them to stick. Place the pan in the freezer for 4+ hours until frozen. Cut into squares or bars to enjoy right out of the freezer! Store in the freezer in an airtight container for a week or two.
**Toasting your almond brings a much deeper and delicious flavour to the nuts. If your almonds are raw (not toasted), preheat the oven to 350°. Toast full almonds on a rimmed baking sheet, tossing halfway through, until golden brown, about 3-5 minutes. Let cool, then coarsely crush. Set aside. Keep an eye on them as they can go from raw to burnt very quickly.