The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao. Lower percentages will result in fudge with a scoopable ganache-like texture. There’s also a secret ingredient that helps replace the dairy in this vegan, fudgelike treat. Just kidding; it’s not a secret…it’s avocado!
Ingredients
¼ cup sliced almonds
4 oz. vegan bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed
Nonstick vegetable oil spray
½ ripe avocado
⅓ cup pure maple syrup
⅓ cup almond butter
1 Tbsp. cocoa powder, preferably Dutch-processed
¾ tsp. kosher salt
Flaky sea salt
Preparation
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Step 1
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush. Set aside.
Step 2
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.
Step 3
Spray a 9×5″ loaf pan with nonstick spray. Line with parchment paper or plastic wrap, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and cooperate more).
Step 4
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.
Step 5
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.
Step 6
Do Ahead: Fudge can be made 1 week ahead. Keep chilled.
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