Vegan Avocado Fudge

Prep Time
Cook Time
1h 5m
Ready In

"Great fudge! whole cane sugar is used in many Latin American recipes is a concentration and crystallization of pure sugar cane juice with all its minerals and nutrients. This makes 16 (2-inch) squares"

Original recipe yields 16 servings


  • Serving Size: 1 (49 g)
  • Calories 111.1
  • Total Fat - 6.3 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 0.6 mg
  • Sodium - 85.8 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 3.5 g
  • Sugars - 10.1 g
  • Protein - 2.3 g
  • Calcium - 33.1 mg
  • Iron - 1.1 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0 mg

Step 1

In small saucepan, add cocoa powder, coconut milk, sugar, and salt. Mix over medium-low heat, stirring until smooth and creamy. Let come to low boil and continue stirring and cooking for about 5 minutes. Add vanilla, stir again, and remove from heat. Let mixture cool completely. (You can speed this up in fridge, but do not let it harden.)

Step 2

While chocolate is cooling, whip (or blend) coconut cream concentrate, coconut oil and avocado in a mixing bowl (or blender), until creamy and smooth.

Step 3

Add cooled chocolate mixture to avocado mixture and whip (or blend) again until very creamy and smooth, scraping sides as needed.

Step 4

Line an 8×8 baking dish with parchment paper. Pour fudge into pan, spreading out evenly.

Step 5

Chill fudge in fridge until firmly set (about an hour).

Tips & Variations

No special items needed.

Tags : Candy