|Nutritional Guidelines (per serving)|
|Servings: 12 pieces of fudge (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for an interesting vegan avocado recipe? Try this recipe for vegan avocado fudge!
Avocado fudge has long been a tradition in avocado grower communities such as Fallbrook, California where avocados trees are plentiful in backyards, front yards, and just about everywhere you look, and where the inspiration for this recipe came from. This avocado fudge recipe is rich and creamy, yet dairy-free and suitable for vegans as long as you use a fully vegan margarine.
Gather the ingredients.
In a medium sized saucepan, melt the vegan margarine over low heat just until melted.
Once the margarine is melted, place it in a blender or food processor, along with the ripe avocado, and blend or puree until very smooth. Be sure there are no chunks of avocado left! If you don't have a blender or food processor, you can mash it all together by hand, but it will be difficult to get the same smooth consistency.
Next, return the vegan margarine and avocado puree mixture to the saucepan over very low heat and add in the vanilla extract and the cocoa powder and about a half cup of the powdered sugar, stirring to combine well. Continue adding the powdered sugar, about 1/2 cup at a time, until it has been fully incorporated.
Once all the sugar has been added, the mixture should be thick. Add the chopped walnuts if desired, and transfer the mixture to a loaf pan.
Refrigerate until firm.
Now, be patient! If you don't let it firm up, you won't be able to slice it up into squares.