Chocolate-Almond Fridge Fudge
A rich, dairy-free fudge made with dark chocolate, almond butter, and avocado for creaminess. This no-bake treat features toasted almonds and a hint of sea salt for the perfect balance of flavors.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •¼ cup sliced almonds
- •4 oz bittersweet chocolate
- •½ whole ripe avocado
- •⅓ cup pure maple syrup
- •⅓ cup almond butter
- •1 Tbsp cocoa powder
- •¾ tsp kosher salt
- •1 pinch Flaky sea salt
Cooking Instructions
- 1.
Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
10 min
- 2.
Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-11/2 minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
5 min
- 3.
Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
5 min
- 4.
Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
60 min
- 5.
Remove by lifting up parchment, then cut into squares or bars to serve.
5 min
- 6.
Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.
