Avocado, Chocolate, Coconut Fudge
Servings: 16 (2-inch squares)
Preparation Time: 1 1/2 hours
Ingredients:
- 1 cup cocoa powder
- 1 cup coconut milk
- 1/2 cup whole cane sugar
- 1/2 teaspoon Himalayan Salt
- 2 teaspoons vanilla
- 1 cup Coconut Cream Concentrate (CCC)
- 1/2 cup coconut oil, softened (not melted)
- 1 cup ripe avocado (about 2 small avocados)
Directions:
In small saucepan, add cocoa powder, coconut milk, sugar, and salt. Mix over medium-low heat, stirring until smooth and creamy.
Let the mixture come to low boil and continue stirring and cooking for about 5 minutes.
Add vanilla, stir again, and remove from heat.
Let the mixture cool completely. (You can speed this up in the refrigerator, but do not let it harden.)
While the chocolate is cooling, whip (or blend) CCC, coconut oil, and avocado in a mixing bowl (or blender), until creamy and smooth.
Add the cooled chocolate mixture to the avocado mixture and whip (or blend) again until very creamy and smooth, scraping sides as needed.
Line an 8 x 8-inch baking dish with parchment paper. Pour the fudge into pan, spreading evenly.
Chill the fudge in the refrigerator until firmly set (about an hour).
Cut into 2-inch squares. Serve.
Note: Keep refrigerated.
Recipe by Lynelle. Photo by Orissa. Submit your recipes here for a chance to win $50!
