Author: PatagoniaLlami

Avocado is not just for savory recipes like avocado toast and guacamole. Because of its creamy texture and healthy fat, avocado is also an ideal ingredient to use when making vegan desserts, such as chocolate pudding, brownies, and this fudge recipe. It is rich and creamy, yet dairy-free and suitable for vegans as long as you use a fully vegan margarine.

Avocado fudge has long been a tradition in avocado grower communities such as Fallbrook, California, where avocado trees are plentiful, and where the inspiration for this recipe was born.

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• 1/2 cup vegan margarine

• 1 avocado, fully ripened

• 1 teaspoon pure vanilla extract

• 1 cup cocoa powder

• 3 cups confectioners’ sugar, divided

• 1/3 cup chopped walnuts, optional

• Sea salt, for garnish

1. Gather the ingredients.

2. In a medium-sized saucepan, melt the vegan margarine over low heat.

3. Place it in a blender or food processor along with the ripe avocado and blend or puree until very smooth. Be sure there are no chunks of avocado left. (If you don’t have a blender or food processor, you can mash it all together by hand, but it will be difficult to get the same smooth consistency.)

4. Transfer the puree mixture to the saucepan and place over very low heat. Add the vanilla extract and the cocoa powder and about 1/2 cup of the confectioners’ sugar, stirring to combine well. Continue adding the confectioners’ sugar, about 1/2 cup at a time, until it has been fully incorporated. 

5. Once all the sugar has been added, the mixture should be thick. Add the chopped walnuts if desired, and transfer the mixture to a loaf pan.

6. Refrigerate until firm, 4 to 6 hours. You can also place in the freezer for 3 hours. Garnish with sea salt if you like.

7. Slice up the avocado chocolate fudge into squares and enjoy.

Recipe Variations

• You can add almost any nut to the fudge, whether mixed in or sprinkled on top. Almond, pistachios, peanuts, or cashews would all be delicious.
• Add some coconut flakes to the top.
• The fudge mixture can also be formed into truffles; chill for an hour or two and then use a cookie scoop or melon baller to make round balls. You can also roll them in crushed nuts or coconut.

Nutrition Facts (per serving)
257	Calories
13g	Fat
34g	Carbs
2g	Protein

×

Nutrition Facts
Servings: 12
Amount per serving
Calories	257
% Daily Value*
13g	17%
Saturated Fat 2g	11%
0mg	0%
52mg	2%
34g	13%
Dietary Fiber 4g	13%
Total Sugars 27g
2g
Vitamin C 3mg	17%
Calcium 5mg	0%
Iron 3mg	14%
Potassium 165mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Rich chocolate vegan ice cream blender ready in minutes and frozen to creamy bliss without congestion causing lactose. Blend 4 ingredients, add cacao nibs, freeze and serve by itself or in an ice cream cone!

Chocolate vegan ice cream

March winds blow through the air as April showers bring about May flowers. A true sign that spring and summer are near!

It has been pretty windy and rainy here in Santa Barbara this past month. You may have seen the news with all the flooding and trees that are blocking the streets. But Santa Barbara sure is surprising with one day raining and the next day the air smells of spring! So far our house has been safe  on these rainy days and we stay tucked away inside making soup. But on the off days where the sunshine is brightly gleaming through the windows we have been making ice cream in preparation for upcoming warmer days.

And just because we love ice cream!

VIDEO TUTORIAL:

For children, summer is a time to be surrounded by play twenty-four hours a day seven days a week. You just had your last day of school with tears in your eyes as you hug your friends good-bye till next year when you get to see them every day again.

When school ends summer has officially arrived with daily afternoon snacks consisting of Popsicles and ice cream to save the day in hot, muggy, humid weather.

The sight of someone passing by with an ice cream cone dripping down the sides as you watch them struggle lick after lick is saddening because all you want is one cone for yourself.

Fast forward to adult-hood and your doctor is telling you all the congestion problems are from dairy. No more ice cream, no more milk shakes no more warm weather fun. Well at least before dairy free ice cream became a thing!

Why you’ll love this dairy-free ice cream recipe

Vegan ice cream is the perfect alternative if you are lactose sensitive or are trying to eat healthier overall. Most dairy ice cream contains filler ingredients to thicken it up and preservatives to make it last not to mention hormones that can absorb into your body from cows. Plus most ice creams have cholesterol from the saturated fats in cows milk.

Tip: When making vegan ice cream make sure to use full fat canned coconut milk for best results. You can even mix in some frozen bits of raw chickpea cookie dough for an extra sweet treat!

Coconut is a natural plant based food. Anything plant based is the most natural way to absorb nutrients!

Lets break down the ice cream ingredients, because you know I like to know all about what is going into our bodies and how it can help us.

Coconuts contain easy-to-digest fatty acids, are plant based and can help boost the metabolism. The downfall is they are high in saturated fats and calories so make sure to only eat a small of this chocolate vegan ice cream at a time. I know that is gonna be hard because it is just so good but I know you can do it!

Coconut is a delicious seed from a palm tree and grows in most tropical areas. The oil is used in no dairy creamers, baked goods and for sauteing vegetables. The creamy coconut meat that lines the interior of the nut is raw and used to flavor ice cream, smoothies, shakes and baked goods. Coconut milk is the sweet white fluid in the heart of the meat. It is used for marinades and drinking as milk.

Chocolate cocao nibs come from the cocoa beans and are carefully roasted to bring about deep rich shades of brown. Cocao nibs are packed with antioxidants, protein and fiber.

Maple Syrup is simply boiled down maple sap. There are only about 50 calories per 1 Tablespoon. Maple syrups nutritional value is the syrup has traces of potassium, calcium and other minerals.

My favorite party about this vegan ice cream is that it is blender ready! That means no hassle over a bunch of dishes just toss the ingredients in the blender and mix. Make sure to save the cocao nibs for after blending and drop the into the bowl to set in the freezer.

More Healthy Ice Cream Recipes

• Easy Homemade Cauliflower Ice Cream Recipe
• Coconut Milk Ice Cream Made With Fresh Blueberries
• Mint Chocolate Chip Ice Cream (made with Greek yogurt)
• Dairy-Free Chocolate Coconut Ice Cream
• Vegan Banana Ice Cream
• Healthy Cranberry Ice Cream

Tried this recipe? I’d love to see your creations! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below.

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Servings 4

Author Veg Life Staff

If you’d like to try a low-fat vegan banana bread recipe, this is a great one to try. Because this vegan version is egg free and dairy free, with just 1/3 cup of vegan margarine in the ingredients, it is much lower in fat than regular banana bread.

To sweeten it up a bit, add a sprinkle of sugar to the top of the banana bread before baking, for an extra sweet treat. Or, try adding some vegan chocolate chips into the mix just before baking for a vegan chocolate chip banana bread. Of course, it might not be low-fat anymore if you do that.

This low-fat vegan banana bread recipe is great for people new to vegan baking. Even if you haven’t yet discovered how easy it is to bake with egg replacers, you can still make this simple vegan banana bread—no egg replacer or egg substitute needed.

Everyone loves banana bread. But, if you’re bored of banana bread, here’s a fun alternative a classic vegan zucchini bread recipe.

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• Cooking spray, for greasing

• 1/3 cup vegan margarine, or vegan butter substitute

• 1/2 cup sugar

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 2 ripe bananas, mashed

• 1/2 cup soy milk

• 1 teaspoon pure vanilla extract

• 1/2 cup chopped walnuts, optional

1. Gather the ingredients. Preheat the oven to 350 F.

2. Prepare a loaf pan with a coat of cooking spray or a light coat of vegan margarine. You can also lightly coat the pan with sugar—if you prefer a sweeter vegan banana bread and to give it a nice, sweet, crunchy bit on the outside. 

3. Cream together the vegan margarine and sugar.

4. Stir in the flour and baking powder and baking soda.

5. Once the flour is well incorporated, stir in the mashed bananas, soy milk, and vanilla, stirring to incorporate well.

6. Gently fold in the walnuts or any other chopped nuts you’d like to add.

7. Pour the batter into a lightly oiled bread pan.

8. Bake for 50 minutes.

This egg-free and dairy-free banana bread recipe is reprinted with permission from “The Compassionate Cook Cookbook.”

Nutrition Facts (per serving)
176	Calories
5g	Fat
29g	Carbs
3g	Protein

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Nutrition Facts
Servings: 12
Amount per serving
Calories	176
% Daily Value*
5g	7%
Saturated Fat 1g	5%
0mg	0%
119mg	5%
29g	11%
Dietary Fiber 1g	4%
Total Sugars 11g
3g
Vitamin C 2mg	9%
Calcium 51mg	4%
Iron 1mg	6%
Potassium 107mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rate This Recipe

I don’t like this at all.
It’s not the worst.
Sure, this will do.
I’m a fan—would recommend.
Amazing! I love it!
Thanks for your rating!

Vegan Veggie Calzone

“Calzone” is literally translated from Italian as Stocking or Trouser, but when it comes to food it is actually a savory turnover originated in Napoli, Italy.

A pizza pocket of sorts, made with the best vegan pizza dough, stuffed with cheese (plant-based of course), vegetable or vegan meats and then oven-baked and served with a thick savory marinara sauce on the side. If you asked me the spinach and cashew ricotta Calzones are the real deal too.

Calzones can be made without the oven (like yours truly does often), using a hot cast iron griddle / skillet instead. It’s definitely a faster process this way + it gets those nice grill marks with a little hint of smokiness.

Vegan Calzone Stuffing

I stuffed mine with sautéed mini sweet peppers and scallions today but you can go for an assortment of veggies that are in season right now. Think of it like you would about a lasagna filling. Any leftover roasted broccoli, fried mushrooms, eggplant, salty capers and tomatoes, our fan favorite vegan chicken + our jackfruit ribs. They are all delicious homemade fillings, but to save some time on a busy weeknight you can also go for store bought beyond Italian sausage, smokey tempeh or marinated meatballs.

Reheating

Just like baking and reheating a pizza or Stromboli, it’s best to reheat your leftover calzone in a hot oven on a pizzas stone. The toaster oven is a great option and so is the microwave in a pinch. All things considered, this is also nice enjoyed at room temperature or straight out of the fridge. It’s all a matter of taste.

FAQ

• What is a Calzone vs Panzerotti or Panzarotti? – A Panzerotti or Calzoni Fritti is usually a small calzone that is fried instead of baked and that originated in Southern Italy. So the more indulgent version of a classic calzone.
• Stromboli vs Calzone – Stromboli was actually invented in the United States in the 1950s and named after the classic movie Stromboli. Similar to a calzone and a Wellington, a stromboli is essentially a baked rolled up pizza. So imagine preparing a thin crust pizza with all your favorite toppings, then rolling it like a newspaper and baking it. That’s all!

  

Ready In:

50mins

Ingredients:

10

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