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Avocado Fudge

Yields15 ServingsPrep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins

 2 large ripe Hass avocados, flesh only*
 2 tbsp honey
 2 tbsp lemon juice
 pinch salt
 250 g white or caramelised white chocolate
 ⅔ cup coconut oil
To serve, optional
 1 tbsp coconut flakes
1

In a food processor blend avocado flesh, honey, lemon juice and salt until smooth.

2

Roughly chop chocolate if using a block. Place chocolate in a microwave-safe bowl and microwave in two 30 second bursts to melt. Mix well.

3

Add melted chocolate to the food processor and process until combined. To achieve a more airy texture in the fudge, chill this mixture for an hour – this step is optional.

4

With the machine still running, add melted coconut oil and increase speed to whip the mixture up.

5

Line a (24cm square or 27cm x 17cm rectangular) baking tin with baking paper allowing some paper to overhang. Using a wooden spoon scoop the mixture in and press evenly into the base and sides. Smooth the top and freeze for 4 hours.

6

Remove the fudge from the freezer and lift it out of the tin. Slice into squares and serve immediately sprinkled with some coconut flakes, if using.

7

Store any remaining pieces in an airtight container in the freezer for up to a month.

*Note: this recipe works best with chilled avocados.
RECIPE IDEA : You can use the fudge recipe to fill tart cases – store in the fridge instead of freezing for up to 2 days.
Nutrition Facts

Servings 0