• Total time: 15m
• Yield: 16 servings
• Calories: 160 cal

Ingredients

• 2 large Avocados
• 1 can Coconut Cream*
• 5 heaped tbsp Coconut Sugar
• 5 heaped tbsp Cacao Powder
• 2 tsp Vanilla
• 1-2 tsp Peppermint extract 
• ¼ tsp Salt
• 3 tbsp chopped Pecans

This chocolate avocado fudge is free of dairy and full of heart healthy fats from avocados and coconut. Suitable for vegan, plant-based, oil free, paleo and general healthy diets:

1. Using a chilled can of coconut milk cream off the solid coconut cream.
2. Warm your coconut cream so it is liquid and runny.
3. Place everything in the food processor apart from the pecans.
4. Blend for 2-3 mins until it is all combined.
5. Pour into a dish lined with greaseproof paper and sprinkle with the pecan nuts.
6. Chill in the fridge overnight or 3-5 hours in the freezer then cut up.
7. Store in the fridge and enjoy within 3 days.

This is suitable for people that have tree nut allergies if you omit the chopped pecans. To make this caffeine and cocoa free then substitute the cocoa with carob powder. I used peppermint extract but peppermint oil designed for culinary purposes works well instead. I would recommend using 2 tsp of peppermint extract and 1 tsp of peppermint oil, but do adjust for your tastes.

After blending it’s a good idea to check the taste of the fudge – you might want to add some more coconut sugar/peppermint/cacao for your taste. If you don’t have coconut sugar then dried fruit such as dates will work quite well but may need a bit more blending.