There is no such thing as too many avocados. There is, however, such thing as overzealous purchasing leading to a glut of of avocados all ripening at the same time. Try as I might, it’s impossible to resist a good sale, which is how I ended up with 14 of the green gems on my kitchen counter. One per day is my usual rate of consumption, but even that couldn’t compare to the embarrassment of riches now at my disposal.
Most normal people would turn to guacamole, which is a solid answer to mashing down 3 or 4 avocados into a single serving (as far as I’m concerned.) That said, how many times can I spare so many of these savory treasures at once? This calls for something more exciting.
Fudge all your preconceived notions about such a classic confection; fudge is more than just chocolate. Rich and creamy not from butter, but from the glorious green flesh of avocados, this unconventional approach highlights the versatility of the beloved fruit. Creamy and custard-like, each small square melts in your mouth, leaving behind only a lingering, subtle sweetness. Hints of vanilla and lime accentuate the complex nuances for a delicate but well-balanced flavor.
Rather than the pure sugary rush of conventional fudge, this one has real substance with style. Don’t forget, these are all good fats, so you can pretty much write this one off as health food. It really is more satisfying than your average treat!
If ever you’re faced with the decision of how many avocados to buy, remember this. Too much is never enough.
- 4 Medium Avocados (480 Grams Peeled and Pitted)
- 1 Cup Coconut Butter*, Softened
- 1 Cup Confectioner's Sugar
- 2 Teaspoons Lime Juice
- 1 Teaspoon Vanilla Extract
- 1/4 Teaspoon Salt
- 2 - 3 Tablespoons Sprinkles, Optional
- Place the pitted and peeled avocados into the bowl of your food processor or high speed blender, along with the coconut butter, confectioner's sugar, lime juice, vanilla, and salt. Thoroughly puree, pausing to scrape down the sides of the canister as needed to keep everything incorporated, until completely silky smooth. It may take 5 - 6 minutes, depending on how powerful your machine is, so be patient.
- Transfer the mixture into an 8 x 8-inch square baking dish lined with parchment paper place in the freezer until solidified; about 1 - 2 hours. Once firmly set, remove from the freezer and cut into small squares. Enjoy chilled.
- Store leftover fudge in an airtight container in the fridge for up to 5 days.
*Please note that coconut butter is not the same thing as coconut oil. This contains the whole coconut, including the fresh, making it more substantial than coconut oil, which is just the pure fat.
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Amount Per Serving: Calories: 150Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 28mgCarbohydrates: 11gFiber: 4gSugar: 6gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.