Chocolate avocado fudge

This week I’m all about satisfying cravings in a healthy way. And ‘tho we know a little dark chocolate can be good for you, sometimes it just doesn’t satisfy. Sometimes you want something rich and chewy and decadent and bad. This chocolate avocado fudge satisfies that deep dark chocolate craving and (bonus!) it’s good for you too.

fudge ingredients

I adapted a couple of recipes from the Interwebs to come up with this one, replacing Stevia with a little brown sugar, doubling up on the vanilla extract and simplifying the cooking method so you can make it all in one pot. I used pistachios but any other nuts would probably be just as good.


Fudge isn’t the most photogenic, but that didn’t stop my five-year-old from asking for seconds. Which totally blew me away. Avocado and coconut milk and nuts and he actually liked it?

We have a winner here, people. Try it and see.

Chocolate avocado fudge

Makes 12 satisfying pieces


1 large avocado

1/3 cup coconut milk

3 oz/100 grams 70% dark chocolate

1/3 cup brown sugar (next time I’ll try 1/4; the fudge is quite sweet)

1/3 cup pistachios

12 walnut halves

2 tsp vanilla extract

1/4 tsp salt


Line a loaf pan with parchment paper.

Peel, pit and puree avocado until smooth.

Simmer coconut milk until warm; break chocolate into chunks and stir into coconut milk until melted.

Add remaining ingredients and stir to combine. Continue to stir on low heat for 2 to 3 minutes.

Pour into loaf pan and chill in the fridge overnight. (The fudge will be fairly soft; freeze overnight if you like it more firm.)

Remove fudge from pan (keep it on the parchment paper to slice) and cut into 12 portions. Garnish each with a walnut half.