INFO
| Servings | 8 |
| Prep time | 8 hours 15 minutes |
INGREDIENTS
| Dark Chocolate (chopped, at least 70% cacao) | 115 grams |
| Avocado (ripe) | 1/2 |
| Maple Syrup | 105 grams |
| Almond Butter | 85 grams |
| Vanilla Extract | 1/2 tsp |
| Cocoa Powder | 1 1/2 tbsps |
| Sea Salt | 1/2 tsp |
| Water (cold) | 2 tbsps |
| Walnuts (raw, roughly chopped) | 30 grams |
Step 1
Place the chocolate in a bowl and melt in the microwave in 30-second intervals or over a double boiler. Set aside to cool.
Step 2
Line a loaf pan with parchment paper, leaving an overhang on both sides.
Step 3
Place the avocado, maple syrup, and almond butter in a food processor. Process until completely smooth, about one minute.
Step 4
Add the vanilla, cocoa powder, salt, and water and pulse until incorporated. Add the melted chocolate and pulse again to combine.
Step 5
Transfer the fudge to the prepared pan, smoothing the top with a spatula. Top with walnuts. Place in the freezer to set for at least eight hours.
Step 6
Remove the fudge and slice into squares. Keep them stored in the freezer for best results. Enjoy!
TIPS
LEFTOVERS
Keep stored in an airtight container in the freezer for best results.
SERVING SIZE
A 9 x 5-inch loaf pan was used to make eight servings. One serving is one square.
NUT-FREE
Use tahini and omit the walnuts. Top with sesame seeds instead.
MORE FLAVOR
Toast the walnuts.
ADDITIONAL TOPPINGS
Top with coarse sea salt.
NO ALMOND BUTTER
Use peanut butter or tahini instead.
NUTRITION PER SERVING
| Calories | 231 |
| Carbs | 20g |
| Fat | 16g |
| Protein | 4g |
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