Avocados mate so well with cocoa. They are, after all, natives of the same part of the world. The avocado gives this fudge a delightful creaminess. This recipe was sent by a friend in SoCal.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend avocado and melted butter together in a blender until completely smooth; pour into a saucepan and place over low heat.

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  • Stir cocoa powder, melted chocolate chips, Irish cream liqueur, and vanilla extract into the avocado mixture until smooth. Add 3 cups confectioners' sugar in small amounts, stirring each addition completely into the avocado mixture before introducing the next; cook and stir until thick and smooth, 5 to 10 minutes.

  • Grease a baking dish. Pour the fudge batter into the baking dish and smooth with a spatula into an even layer. Sprinkle chopped walnuts atop the fudge and dust with 1 tablespoon confectioners' sugar.

  • Refrigerate fudge until firmly set, at least 1 hour.

Cook's Note:

Another native of this part of Central and South America is chile pepper, and, yes, these three natives are good together, so add some chile pepper for a fun alternative fudge.

Prepare the avocado at the latest-possible moment to avoid the flesh from losing its green color to oxidation.

You could also use pistachios or a mixture of pistachios and walnuts, if you'd like.

Nutrition Facts

305 calories; protein 2.6g 5% DV; carbohydrates 43.8g 14% DV; fat 15.4g 24% DV; cholesterol 20.3mg 7% DV; sodium 5.2mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2019
Taste was very good. I keep mine in the freezer due to it being soft. Read More

Most helpful critical review

Rating: 2 stars
04/06/2017
The flavor of this 'fudge' was very good. The texture was terrible. It was gooey sticky and greasy. I had to place in freezer for 20 minutes before I was able to somewhat cut them or else they just stuck to the knife. The only way I was able to place them in mini liners was to insert toothpicks on either side and carefully drop them in. They were just a gooey sticky glob and very hard to work with. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/19/2019
Taste was very good. I keep mine in the freezer due to it being soft. Read More
Rating: 2 stars
04/06/2017
The flavor of this 'fudge' was very good. The texture was terrible. It was gooey sticky and greasy. I had to place in freezer for 20 minutes before I was able to somewhat cut them or else they just stuck to the knife. The only way I was able to place them in mini liners was to insert toothpicks on either side and carefully drop them in. They were just a gooey sticky glob and very hard to work with. Read More
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