Instructions
Place the chocolate in a bowl and melt in the microwave in 30-second intervals or over a double boiler. Set aside to cool.
Line a loaf pan with parchment paper, leaving an overhang on both sides.
Place the avocado, maple syrup, and almond butter in a food processor. Process until completely smooth, about one minute.
Add the vanilla, cocoa powder, salt, and water and pulse until incorporated.
Add the melted chocolate and pulse again to combine.
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.
Remove the fudge and slice into squares. Keep them stored in the freezer for best results. Enjoy!
Ingredients
4 1/16 oz Dark Chocolate (chopped, at least 70% cacao)
1/2 Avocado (ripe)
1/3 cup Maple Syrup
1/3 cup Almond Butter
1/2 tsp Vanilla Extract
1 1/5 Tbsp Cocoa Powder
1/2 tsp Sea Salt
2 Tbsp Water (cold)
1/4 cup Walnuts (raw, roughly chopped)
Instructions
Place the chocolate in a bowl and melt in the microwave in 30-second intervals or over a double boiler. Set aside to cool.
Line a loaf pan with parchment paper, leaving an overhang on both sides.
Place the avocado, maple syrup, and almond butter in a food processor. Process until completely smooth, about one minute.
Add the vanilla, cocoa powder, salt, and water and pulse until incorporated.
Add the melted chocolate and pulse again to combine.
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.
Remove the fudge and slice into squares. Keep them stored in the freezer for best results. Enjoy!
