Easy Chocolate Avocado Freezer Fudge! 5 Ingredient Gooey chocolatey bars that are truffles in fudge form! Chocolate Avocado Truffles Bars. Vegan Gluten-free Nut-free Soy-free Recipe. Jump to Recipe
When life (read delivery person) gives you extra avocados, you make avocado chocolate fudge!
These fudge bars are creamy, dreamy, chocolatey and oh so swoon worthy! Just 5 ingredients and 10 mins active time! Mash the avocado really well. Melt the chocolate, and mix in some vanilla, salt, coconut oil and other flavors if you like whisk, even it out in a pan and freeze. Slice and serve! You can make these into truffles as well, just chill the mixture for an hour, then scoop and roll. Or add toppings of choice such as a nut butter swirl, whipped coconut cream swirl etc
Ingredients for Vegan Chocolate Avocado Freezer Fudge
For these fudgy bars, you need
- semi-sweet vegan chocolate. I use semi-sweet chocolate as that is sweet enough that you dont need added sweet/sugar. If using dark chocolate or unsweetened chocolate, add sugar or sweetener of choice as needed.
- coconut oil, along with the chocolate the oil helps is setting these bars so that they retain their shape for some time even at room temperature.
- vanilla extract and salt add some flavor
- mashed avocado makes up the rest of the bulk that also makes these bars super fudgy without anyone guessing there is anything other than chocolate in these.
How to make Chocolate Avocado Freezer Fudge
Assemble the ingredients. Start the double boiler. Mash the avocados really well and measure out. Scroll down to the end of the post for the full detailed recipe.
Melt the chocolate in a double boiler When smooth fold in vanilla, salt and coconut oil.
Add in the mashed avocado and mix in. Take off the heat and transfer to parchment lined pan.
Freeze for a few hours, slice and serve or store between parchment. Grab from the freezer directly. You can also freeze the mixture for an hour, then use an ice cream scoop to scoop portions, roll in cocoa powder for chocolate truffles. Keep these frozen as well.
More chocolate options for the holidays
- Vegan Triple Layer Mousse Cake.
- Chocolate Cake with Nut Butter Chocolate Ganache.
- Chocolate Chip Cookies with Coconut Oil. Palm oil free
- Cookie Dough Brownie Bars
- Hazelnut Chocolate Fudge
- Blueberry Brownies.
- PB Chocolate Marble Cake
- Boston Cream Pie Parfaits – Ready in 10 mins!
- Double Chocolate Chip Cookies
- Individual Chocolate Layer Cakes (Pancakes!)
- Dark Chocolate Silk Pie
- Vegan Brownies
- Mexican hot chocolate GF
- Sweet Potato Chocolate Pie with Almond Crust. GF
- Hazelnut Walnut Brownies. GF, No Bake Date brownies
Chocolate Avocado Freezer Fudge
- 1.75 cups (315 g) semisweet vegan chocolate chips or chunks
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 tbsp refined coconut oil
- 1 cup (150 g) mashed avocado about 3, mash 3 avocados really well until smooth, then measure out 1 cup
- Line a 8 by 8 inch pan with parchment. In a double boiler add the chocolate. Whisk until melted and smooth. (To make a double boiler, use a saucepan and a glass bowl that fits the saucepan. Add enough water in the pan so that there is 1-2 inch distance between the water level and the bowl bottom. Bring the water to a boil, then reduce heat to low-medium and add the chocolate to the bowl and continue)
- Fold in the vanilla, salt, coconut oil and whisk again.
- Fold in the mashed avocado and whisk well to mix evenly. Carefully taste and add some powdered sugar if needed. Mix well. Take off heat.
- Pour the mixture in parchment lined pan and even it out with a spatula. You can now top this fudge with nuts, candy cane, coconut, whipped coconut cream or other toppings. Freeze, slice and serve, or place slices on parchment and store in the freezer again. Grab from the freezer to serve!Store: In the freezer for upto 2 months.
I wonder how this would work with carb instead of chocolate
It might not stay set at room temperature. But since it’s frozen, you can freeze and when you serve, don’t let it sit out for too long
Great recipe. Fudgey, rich and filling so I don’t end up eating the whole pan.
I like them with shredded coconut on top.
Another wonderful recipe, Richa! Thank you 🙂
However, I was unable to slice my fudge. I had to use a spoon and it wasn’t as presentable 😉 Any idea why? I did use unsweetened cocoa chips and added maple syrup. So maybe I messed up the consistency?
Yep. Maple syrup will add lot of moisture that won’t set. There’s already moisture form avocados and it’s balanced out by the chocolate chips to help set and any more will affect it
Thank you for taking the time to reply, I will add sugar next time.
I admit I had my doubts about this, but it turned out great!! I tasted it before I froze it and could really taste the avocados and assumed it wouldn’t turn out right, but after freezing it’s perfect!
Great recipe!!! I will be making this again often. Thanks!
This turned out AMAZING !!!
I am looking forward to trying some of your recipes soon as you have so many amazing reviews! I am wondering with this recipe, is this a good way to use up those brownish avocados that are not so nice for straight eating? Or would that be too ripe? Thanks.
if they are not entirely grey or brown inside, then you can use the greenish portions
Very unique. I love fudgemaking, and would definitely not have thought to mix avocado which chocolate when doing so. I imagine this is a big hit with the healthier crowd. Cheers, and Happy Holidays!
We have our own avocado tree, so this recipe is definitely something I have to try.
But I came here today to thank you because I have bought both of your books and am enjoying just looking through them and marking the recipes I especially want to try. I didn’t have the necessary Indian ingredients for awhile, but found a great store for them in the San Diego area: Miramar Cash and Carry. So today I made your besan pancakes (chilla) for the first time. The green chilis from MC&C provided just the right amount of “hot” for me and my husband, and we both really loved the chillas. Drizzling a bit of oil around the edges, as you advised, made them a bit crispy and was a perfect touch. One of the nice things about making a spicy Indian dish, I found, was that for hours afterward, our house was filled with its delicious fragrance.
I tutor a couple of Japanese housewives in English and today our conversations focused on how healthy it is to eat more vegetables and fewer animal products. We looked through your Indian Kitchen book together, and they were both very much impressed. They may not become vegans, but it looks like they will be doing some vegan cooking, thanks to you. One of them made notes so as to buy your Indian Kitchen book from Amazon soon.
This looks terrific. Surely trying this out.
Great idea, Richa!! Can’t wait for my avocados to ripen and make this freezer fudge! Thank you.
I agree with Judith! I know when I make one of your recipes it will be awesome. You have never let me down. This fudge looks delicious.
I would give 5 stars to every one of your recipes.
Thank you for for such an amazing healthful alternative to traditional fudge.