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Avocado Fudge

Swiss Phil

"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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1 h 20 m servings 305 cals
Original recipe yields 12 servings

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  • Prep

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  1. Blend avocado and melted butter together in a blender until completely smooth; pour into a saucepan and place over low heat.
  2. 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.
  3. 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.
  4. 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

Per Serving: 305 calories; 15.4 g fat; 43.8 g carbohydrates; 2.6 g protein; 20 mg cholesterol; 5 mg sodium. Full nutrition

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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 ...