Avocado Fudge Recipes

Steps:

• In a blender of food processor, combine avocado, banana, honey, coconut oil, lemon juice, and salt.
• Blend until smooth, scraping down sides as necessary.
• Pour mixture into a parchment lined 8x8 inch (20x20 cm) freezer-safe dish and top with chopped walnuts and coconut flakes, or your favorite toppings!
• Freeze for at least 3 hours.
• Remove from freezer and cut into squares.
• Nutrition Calories: 1412 Fat: 123 grams Carbs: 80 grams Fiber: 9 grams Sugars: 61 grams Protein: 3 grams
• Enjoy!

Steps:

• In a medium saucepan, melt the margarine over low heat.
• Once the margarine is melted, puree the avocado in a food processor or blend until its totally smooth. Make sure no chunks remain.
• Put the avocado, vanilla and coco into the saucepan. Then add the sugar a little at a time.
• Once the sugar is all added the mixture should thicken up. Then add the nuts if using.
• Transfer this to a loaf pan and refrigerate until firm.
• It has to set up for quite a while other wise you won't be able to cut it into squares.
• Bon Appetit!

Steps:

• Blend a really ripe avocado in the food processor.
• Melt the margarine (butter/ghee) on low heat.
• Add the carob powder and the stevia blend a little at a time until the lumps are gone. You may have to add a bit of water to make it creamy.
• Add to the food processer until blended and thick.
• Spread in a small container and place in the fridge to firm up.

Steps:

• Combine the avocado, coconut milk, sweetened condensed milk, maple syrup, cocoa powder and vanilla extract in a blender and blend until smooth.
• Pour into 8 push-up pop molds, then cover and freeze until firm, at least 3 hours.

Steps:

• Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
• Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
• Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
• Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
• Remove by lifting up parchment, then cut into squares or bars to serve.
• Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.

Steps:

• Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat.
• Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.
• Melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Pour the melted chocolate into the sauce pan and mix thoroughly. Remove from the heat.
• Line a 9X11-inch pan with wax paper or foil sprayed with cooking spray. Pour the fudge mixture into the prepared pan. Chill in the refrigerator for at least 1 hour.